Chorizo and black eyed peas or chowli

I enjoy mixing and matching ingredients to create these one pot meals. Today’s dish is an attempt to blend together a great Goan favorite, Chorizo (Chouriço) or as we call it, Goa sausages with black eyed peas or chowli. I used some great homemade twelve hour smoked Goa Chorizo by Joshua from Bandra, Mumbai (9833849912)who along with the chorizo also smokes bacon and ham at home.

This is my twist on a Portuguese Feijoada a staple dish in Portugal made with cheap and easy to find ingredients. This one pot meal originally had grains, vegetables and pork meat as the main ingredients. Feijoada” comes from the word “feijão”, which mean beans and is traditionally cooked with red kidney beans or rajma. Feel free to fool around with this recipe and make it yours. This dish can be served with crusty bread or with rice.

Ingredients

Black eyed beans or chowli – 200 grams (soak overnight)

Onions – 300 grams or two large, minced

Tomatoes – two medium sized, chopped finely.

Potato – one very large or two medium, diced thumb nail size

Chorizo – 100 grams

Curry leave – four large sprigs

Green Chillies – four, finely minced

Ginger and garlic paste – two teaspoons

Turmeric – ½ teaspoon

Chilli Powder – 1 ¼ teaspoon

Cumin or jeera powder -1 teaspoon

Coriander powder – two teaspoons

Tomato ketchup – three tablespoons

Method

Soak the chowli overnight and change the water; this time adding double the quantity of water to the peas. Set this aside. Remove the outer covering of the chorizo and dice the meat up into even sized pieces. In a pressure cooker add some oil and fry the curry leaves and chopped green chillies. After frying the curry leaves take some off  and reserve it as a garnish.

 Now add the onions and fry till translucent. To this add the tomatoes and the ginger and garlic paste and cook it for two minutes. Add the dry spices and a little water. The water prevents the dry spices from burning

Add the potatoes and the soaked chowli with the water. Add salt to taste and pressure cook this for four whistles. When done open the cooker and with the back of a large spoon mash up the potatoes in the dish. You could also smash up some of the cooked black eyed peas.This helps the dish form into a nice thick gravy and brings in a great body to the dish. Add the chorizo and continue to cook for ten minutes  or till the meat is cook. Stir constantly as the gravy might burn if it is too thick. Add the tomato sauce, give it a stir and you are done.