Rongi (Black Eyed Peas)

Black eyed peas are a good source of iron and magnesium. Here's a recipe to make a well spiced and delicious meal out of it. Serve it with white rice.

Ingredients:

• 1 Cup Black Eyed Peas
• 3 Cups water
• 2 Tsp salt
• 2 Tomatoes
• 1 Tblsp oil
• 1 Tsp cumin seeds
• 1 Tsp red pepper powder
• 1 Tsp coriander powder
• 1 Tsp Garam masala (optional - can be obtained from the local Indian store)

I usually cook this in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time, unless you're using canned Black Eyed Peas.

First, wash the black eyed peas well and add them to the cooker along with the water and 1.5 Tsp salt. Stir this a couple of times. Close the pressure cooker and turn up the heat. Cook for 2 whistles and then turn the heat off, and wait for the pressure to release. Make sure th

e peas feel well cooked - cook for another whistle if required. Once done, the peas should look somewhat like this

Cut the tomatoes into small pieces and keep aside. Alternatively, you can also throw these in the chopper and blend them into a chunky paste. In a separate small skillet, heat the Oil on medium and add the cumin seeds to it. Once the seeds begin to splutter, add the remaining salt (0.5 Tsp) and all the other spices along with the tomatoes to the skillet. Mix well and continue to heat until the oil separates. this should look like this

Add this tomato gravy to the black eyed peas in the cooker and mix well. Cook on medium heat for about 2 minutes more. Enjoy.