Black Eyed Peas - Soup

Soak 1 Cup of Black Eyed Peas over night.
1/4 Cup of chopped Celery Stem(optional)
1 tsp Cumin Powder
½ tsp Red Chili Powder
½ tsp Garam Masala
½ tsp Italian Seasoning

½ tsp Turmeric
Salt - according to taste
Garnish: Lemon Juice, Chopped -Green Chilies, Onions, Tomatoes, Cilantro(Coriander Leaves)

Preparation:

• Soak the Black Eyed Peas(BEP) overnight or for 12 hrs. Soaking cooks BEP faster, soft, makes it more tastier. Rinse the soaked BEP in water drain 4 to 5 times.
  
• Pressure cook the soaked Black Eyed Peas, Cumin Powder, Red Chili Powder and Turmeric with enough water so that BEP is covered. Its better if the beans are broken and looks a little mashed. This brings some thickness to the sauce. Let the cooker cool down for 15 minutes.
  
• Now transfer the cooked BEP in a sauce pan and smash few of the BEP if they are whole; then Salt, chopped Celery, Garam Masala, Italian Seasoning and boil for 5-10 more minutes, till the Celery is cooked.
  
• Garnish and Serve warm.