CHARISHMA'S DELICIOUS PRESSURE COOKED BLACK-EYED PEAS (CHAULI)

Steps:

• Heat oil in a pressure cooker on medium flame.
• Once its hot, toss in the green chilli, garlic, ginger and onions.
• Saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
• Add turmeric and red chilli powders.
• Stir-fry for 5 minutes.
• Stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
• Fold in the chopped tomato and salt.
• Mix well and cook for 5 minutes.
• Stir in 3 cups of water, mix well and close the cooker with its lid.
• Cook on full flame{high heat} until the first whistle is heard.
• Then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
• Likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
• Now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
• Open the lid and serve the chauli hot with rotis/Indian flatbreads and/or plain long-grain white Basmati rice/Charishma's Cumin Rice{recipe posted separately}.
• Enjoy!