Cowpeas Curry

Ingredients

To Saute and Grind:
Onion - 2 heaped cups (2 large onions Roughly chopped)
Tomato - 1 heaped cup (1 medium tomato)
Green chilli - 4 no's (your little finger sized)
Garlic - 5 big pods
Oil - 1 teaspoon

To Temper:
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's

For Curry:
Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Chilli powder - 1-1/2 teaspoons
Coriander powder - 3-1/2 teaspoons
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)

Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking. In a kadai, add a teaspoon of Oil with Onions, Green chilli, Garlic, Salt and saute until the onions are transparent. Add Tomatoes now and saute until they are soft, switch off the stove and let it cool down. Grind the mixture to fine paste. Heat a pressure cooker, add oil and temper the ingredients under "To Temper" column. Add the ground paste with Chilli, Coriander powders and required salt. Saute until it bubbles. Add Soaked Cow peas with water. Check for salt and pressure cook up to 4 to 5 whistles(I ran it for 5 whistles). Mix well and curry is ready to serve.