Best 4 Charishmas Delicious Pressure Cooked Black Eyed Peas Chauli Recipes

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**Charishma's Black-Eyed Peas: A Culinary Journey Through Delectable Flavors**

Embark on a culinary adventure with Charishma's delectable pressure-cooked black-eyed peas (chauli) recipes. Discover a symphony of flavors and textures as you explore this collection of traditional and innovative dishes. From the classic Gujarati-style chauli to the aromatic Hyderabadi chauli pulav, each recipe promises a unique taste experience. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating authentic and flavorful black-eyed peas dishes that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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



Charishma's Delicious Pressure Cooked Black-Eyed Peas (Chauli) image

My family absolutely loves this dish I created on July the 2nd'04 in my apartment in America. I served this with my own Cumin rice (recipe posted separately). Personally, I like this because of the minimum amount of oil (fat) I used to make this and for the fact that now, I am no longer afraid to use a pressure cooker!!! I know you will love it if you are looking for a nice Indian vegetarian side dish, go for this one! Don't forget to review it, so I know what you think of it!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11

2 medium onions, peeled, washed and chopped
1 medium tomatoes, washed, peeled and sliced
1 3/4 cups black-eyed peas, washed, soaked in water for 30 minutes and drained before using (chauli)
7 garlic cloves, peeled, washed and chopped
1 medium green chili, washed, ends trimmed and chopped
1 1/4 inches fresh ginger, peeled, washed and chopped
1 teaspoon salt
1 1/4 teaspoons turmeric powder
1/4 teaspoon red chili powder
3 cups water, to pressure cook the black-eye peas
1 tablespoon pure wesson canola oil

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!

CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

CHARISHMA'S DELICIOUS CUMIN (JEERA) RICE



Charishma's Delicious Cumin (Jeera) Rice image

This was very well enjoyed by my family when I served it alongside my Pressure cooked Black eye peas (chauli). Please do try it if you want a nice jeera rice recipe and let me know what you think!

Provided by Charishma_Ramchanda

Categories     Long Grain Rice

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 9

1 1/2 cups basmati long-grain white rice, cleaned, washed, soaked in water for 30 minutes and drained
2 tablespoons pure wesson canola oil
2 teaspoons cumin seeds
2 -3 green cardamoms
2 cloves
1 bay leaf
1 teaspoon salt
4 cups water
1/2 inch cinnamon stick

Steps:

  • Heat oil in a pot on medium flame.
  • Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
  • Allow the cumin seeds to crackle.
  • Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
  • Stir in water and salt.
  • Mix well and bring to a boil.
  • Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
  • Remove from heat.
  • Serve hot with "Charishma's Delicious Pressure-cooked Black-eye peas (Chauli)".
  • Enjoy!

PRESSURE-COOKER BLACK-EYED PEAS WITH HAM



Pressure-Cooker Black-Eyed Peas with Ham image

Here's a regional favorite I grew to love after moving to the South, pressure-cooker black-eyed peas. You'll never want to eat canned black-eyed peas again! Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. -Tammie Merrill, Wake Forest, NC

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

1 package (16 ounces) dried black-eyed peas
4 cups water
1 cup cubed fully cooked ham
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons seasoned salt
1 teaspoon pepper
Thinly sliced green onions, optional

Steps:

  • Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

  • Use dried black-eyed peas instead of canned ones for a more flavorful and economical dish.
  • Soaking the peas overnight reduces cooking time and helps remove any bitterness.
  • Add a ham hock or smoked turkey leg to the pot for extra flavor.
  • Season the peas with your favorite spices, such as cumin, coriander, and chili powder.
  • Serve the peas with rice, cornbread, or your favorite side dishes.

Conclusion:

Charishma's delicious pressure-cooked black-eyed peas are a flavorful and economical dish that is perfect for any occasion. With its tender peas, smoky broth, and flavorful spices, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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