Red Chori Curry/Cowpeas Curry - No Onion, No Garlic

Whenever i make rotis at home for dinner, everyone at home would love to have  with different side dishes than the leftover gravy from Lunch.Obviously i have to make different gravies or curries to have with rotis. This time when i picked No onion No garlic recipes as theme for this week's blogging marathon, i want to give a try to some nutritious protein packed curries. Since i had red chori aka cowpeas, i immediately tried with them. This curry is very simple to make and seriously very delicious to enjoy thoroughly with naans, parottas or else with rotis. Actually this dish makes a prefect side dish even with simple pulao, obviously you have so many choices to enjoy this protein packed curry.Personally i liked this curry with rice and papads but not to forget that this dish makes a delicious side dish.

You can use any variety of dry beans here, however i'll advise to go with black eyed peas and rajma aka Kidney beans, both works tremendous in this no onion, no garlic curry.This simple curry will definitely satisfy your tastebuds and am sure you wont miss the onion or garlic in this fingerlicking curry.Even kids loved this curry with rice and chappathis for their lunch and dinner. Do give a try to this protein rich curry and enjoy this delicious dish without any fuss.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1cup Red chori/Cowpeas (soaked overnite)
3nos Tomatoes (chopped)
1tsp Ginger (crushed nicely)
1no Bayleaf
1tbsp Coriander powder
1tsp Chilly powder
1/4tsp Turmeric powwder
1tsp Cumin powder
Salt
Oil
1tsp Garam masala powder
1tbsp Dry methi leaves

Pressure cook the red chori/cowpeas with 3cups of water upto 3whistles.

Heat enough oil in a pan, add the bayleaf, fry it, add the chopped tomatoes,crushed ginger and cook until they turns soft.

Add the spice powder,salt and cook for few minutes.

Add the redchori with the cooked water, cook in low flame for few minutes.

Now add the garam masala, cook for few more mintues.

Put off the stove, add the dry methi leaves and serve hot.