Vanpayar curry(Red cowpeas curry)

This preparation was not at all planned in my Onam sadya's "To-do" list. But after I made the erissery with mathanga, I had some left over vanpayar. This made me to make this easy vanpayar dish. This is very tasty and you can have it with kanji or matta rice. We even have it with puttu for breakfast.

Ingredients

Vanpayar – 250 grams
Onion, sliced – 1
Ginger-Garlic paste – 1 teaspoon
Tomato – 1/4th
Chilli Powder – 1 tablespoon
Coriander powder – 1 teaspoon
Turmeric – 1/4 teaspoon
Water – 4 cups (you can add more later to get the consistency you desire)
Salt to taste
Oil – 2 tablespoons
Curry leaves

Tempering

Coconut oil – 1 tablespoon
Mustard seeds – 1/2 teaspoon
small onion, sliced – 3
curry leaves – garnishing

Method

Wash the vanpayar couple of times with water.
Heat oil in a pressure cooker and add the onions. Saute till it’s translucent. Add the ginger-garlic paste, Chilli powder, coriander, turmeric powder. Stir.
To this add the chopped tomatoes and saute all together till the tomatoes are mushy.
Now, add the washed vanpayar to this and saute for a minute to coat it with the masala. Add salt.
Pressure cook this in 4 cups of water for about 4-5 whistles. Add more salt, if needed.
Meanwhile, in another pan heat oil, for the tempering. Splutter mustard seeds. Add sliced small onions and saute. Then add 1 sprig curry leaves. Add this mixture to the cooked vanpayar.