Meat or Chicken with Black-Eyed Peas
This hearty Parsi-style curry brings together tender chunks of mutton or chicken with earthy black-eyed peas (chola) in a rich, spiced gravy. Distinct from traditional dal preparations, the dried peas are cooked directly with the meat without prior soaking, allowing them to absorb the savory meat juices and aromatic spices like ginger, garlic, and turmeric. The result is a rustic, texture-rich dish that pairs perfectly with steamed rice or crusty bread for a wholesome and satisfying meal.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Main protein. Quantity estimated for a standard family meal.)
- 1 cup Dried black-eyed peas (chola) or small cowpeas (Originally 'suka chola' or 'zini chinai suki choli'. Do not soak.)
- 2 tablespoons Ghee or Oil (Quantity estimated for sautéing.)
- 2 medium Onions (finely sliced) (Quantity estimated based on standard curry base.)
- 1 tablespoon Ginger-Garlic paste (Quantity estimated based on standard curry base.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated.)
- 1 teaspoon Garam masala (Quantity estimated.)
- 1 teaspoon Salt (Or to taste. Quantity estimated.)
- 2 cups Water (Adjust as needed for desired gravy consistency.)
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Instructions
- 1Clean and wash the meat or chicken thoroughly. Pick over the black-eyed peas (chola) to remove any stones or debris, then wash them well. Do not soak the peas in water; they will be cooked directly with the meat.
- 2In a large pot or heavy-bottomed pan, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Stir in the ginger-garlic paste, turmeric, red chili powder, and garam masala, cooking for another minute until fragrant.
- 3Add the washed meat (or chicken) and the washed black-eyed peas to the pot. Season with salt and stir well to coat everything in the spices. Pour in the water (enough to cover the ingredients). Bring to a boil, then reduce heat to low, cover, and simmer until both the meat and peas are tender. If the meat requires longer cooking, ensure the water does not dry out completely, adding more if necessary.
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