I didn't have overly high expectations for this curry. I figured it would be... fine, but mostly just an extra dish to round out the meal. (And a way to use up some of my surplus mushrooms!) But it actually came out much better than I was expecting! I mean, I'm not going to claim it as a new favourite or anything. It wasn't mind-blowing. But it was surprisingly good considering its simplicity. I would definitely make this one again. It's cheap, easy, and tasty. Great combo!
Dhingri Lobhia
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 1 c. dried black-eyed peas
- 3 c. water
- 2 Tbsp. mustard oil
- 250g cremini mushrooms, sliced
- 1/2 Tbsp. coarse sea salt
- 1 tsp. ground ginger
- 1 tsp. ground Kashmiri chilies (or 1/4 tsp. ground cayenne + 3/4 tsp. sweet paprika)
- 1/2 c. chopped fresh cilantro
Directions
- Rinse and drain the beans.
- Place the beans and the water in a pressure cooker and pressure cook on "high" for 20 minutes. Allow for a 15-minute natural release.
- Heat the oil over medium heat.
- Add the mushrooms and stir-fry until they begin to brown (5-10 minutes).
- Add the salt, ginger, chilies, and cilantro and cook until fragrant (~1 minute).
- Combine the mushrooms with the beans (either by adding the mushrooms to the pressure cooker or adding the beans to the pan. If you add the mushrooms to the pressure cooker, use some of the bean water to swish out the pan and add it as well.
- Bring to a simmer and cook, uncovered, stirring occasionally, until flavours are absorbed and sauce thickens (~15 minutes).
- Serve with rice and your favourite flatbreads and vegetable curries.
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