Black Eyed Peas In Tamarind Coconut Curry Imlee Lobhia Recipes

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BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA



Black-Eyed Peas in Tamarind-Coconut Curry - Imlee Lobhia image

From "Indian for Everyone", Anupys Singla's newest book, on Indian home-cooking, I love all the ingredients in this dish, looking forward to making it.

Provided by duonyte

Categories     Curries

Time 1h30m

Yield 9 cups

Number Of Ingredients 16

3 cups black-eyed peas, soaked overnight and drained
1 teaspoon ground turmeric
8 cups boiling water, divided
2 inches piece dried tamarind pulp (or 1 tsp tamarind paste)
1 large tomatoes, peeled and diced
1 tablespoon coconut oil
1 medium onion, finely diced (red or yellow onion)
1 inch piece fresh ginger, peeled and grated
2 garlic cloves, minced
1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)
1 tablespoon dark brown sugar
1 teaspoon ground coriander
2 teaspoons red chili powder
1 tablespoon salt
1 cup coconut milk (regular or light)
1 tablespoon chopped cilantro, for garnish

Steps:

  • Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
  • Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
  • Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
  • Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
  • Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
  • Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
  • Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
  • Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
  • Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.

Nutrition Facts : Calories 142.6, Fat 7.5, SaturatedFat 6.2, Sodium 1036, Carbohydrate 15.8, Fiber 3.5, Sugar 2.6, Protein 4.8

LOBIA (BLACK-EYED PEAS CURRY)



Lobia (Black-Eyed Peas Curry) image

Make and share this Lobia (Black-Eyed Peas Curry) recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups black-eyed peas
1 1/2 teaspoons salt, to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large garlic cloves, chopped
3/4 inch gingerroot, peeled and chopped
1/2 teaspoon cumin seed
1 medium tomatoes, chopped

Steps:

  • In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
  • Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
  • Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
  • Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
  • Mixture should be soupy.

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