Black Eyed Peas In Tamarind Coconut Curry Imlee Lobhia Recipes
BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA
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
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)
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
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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