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Date:    Fri, 12 Nov 93 08:08:22 CST
 From:    mindy.s.mymudes@uwrf.edu
 Black-eyed peas in Ginger and Tamarind Sauce
 (Serves 4)
 1 cup dried black-eyed peas
 2 tsp grated ginger root
 1/2 tsp chili powder
 1/4 tsp tumeric
 1-2 green chilis, chopped
 1 tbsp tamarind pulp or NF plain yogurt
 2/3 cup sliced onion
 1/2 tsp cumin seeds
 4-5 cloves garlic, chopped
 1/4 tsp garam masala
 2-3 tbsp cilantro leaves
 rinse and soak beans for a couple of hours in at least 3 1/2 cups of water
 in a medium saucepan.  Bring beans to a boil over medium heat, add half the
 ginger, the chili powder, and the tumeric. Reduce heat, cover the pan and cook
 slowly for 45-50 minutes
 Add remaining ginger, chilis, tamarind pulp or yogurt, mix it well and let
 it simmer for another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to
 gradually carmelize it, as it begins to color add cumin seeds and garlic (add
 a little H2O to prevent burning if necessary).  Remove pan from heat just 
 as garlic darkens. Pour mixture into beans, together with Garam masala, stir
 and cook another
  5 minutes. Before serving, stir in cilantro leaves and serve
 kwvegan vegan