Black Eyed Pea Masala Recipes
BLACK-EYED PEA MASALA
This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know the actual name of the chilies they use, but at home I generally use either 2 of the small chiles labeled "hot green chiles" from the market, or I use serranos. The ginger I generally just run over my microplane.
Provided by love4culinary
Categories Curries
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Drain your peas.
- Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
- Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
- Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
- Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
- After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
- This goes well with rice or with chappati/roti.
- Garnish with minced cilantro.
Nutrition Facts : Calories 288.1, Fat 10.6, SaturatedFat 1.7, Cholesterol 2, Sodium 19.6, Carbohydrate 36.9, Fiber 6.8, Sugar 5.9, Protein 13.7
LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)
Make and share this Lobia Keema (Pakistani Black Eyed Peas) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute.
- Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
- Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
- Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated and you can see the oil.
- Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.
- Serve with warm pita/naan, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.
Nutrition Facts : Calories 368.4, Fat 26.3, SaturatedFat 5.7, Cholesterol 38.6, Sodium 946.1, Carbohydrate 17.6, Fiber 4.3, Sugar 1.5, Protein 16.1
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