Ingredients:
1 cup dry black eyed peas (B.E.P)
1 onion, diced
Whole spices (2 cinnamon sticks, 1/2 tsp mustard seeds)
Pinch of asofoteida (a.k.a. Hing)
1 tsp chili pwd
1/2 tsp turmeric pwd
1 tsp coriander pwd
1 tsp fennel pwd
1/4 tsp tamarind concentrate
2 tbsp coconut milk pwd (1/2 cup coconut milk)
1/2 tsp garam masala
1 tbsp vegetable or Canola oil
2 tsp salt
2 tsp sugar
Preparation:
Soak B.E.P in water for 24 hours minimum.
Before cooking, drain excess water and mix B.E.P w/ onions, turmeric, chili, coriander and fennel pwds.
Cook:1 cup dry black eyed peas (B.E.P)
1 onion, diced
Whole spices (2 cinnamon sticks, 1/2 tsp mustard seeds)
Pinch of asofoteida (a.k.a. Hing)
1 tsp chili pwd
1/2 tsp turmeric pwd
1 tsp coriander pwd
1 tsp fennel pwd
1/4 tsp tamarind concentrate
2 tbsp coconut milk pwd (1/2 cup coconut milk)
1/2 tsp garam masala
1 tbsp vegetable or Canola oil
2 tsp salt
2 tsp sugar
Preparation:
Soak B.E.P in water for 24 hours minimum.
Before cooking, drain excess water and mix B.E.P w/ onions, turmeric, chili, coriander and fennel pwds.
Heat oil over medium heat in deep pot. Add whole spices.
Once popped add hing.
Immeduately add B.E.P mixture and saute for 5 mins. B.E.P will slightly change color as they begin to cook and absorb spices.
Add water until B.E.P are submerged (2-3 cups). Allow mixture to boil without lid for 5 mins. Turn down heat slightly and cover.
Check every 5-7 mins, stir and cover again until B.E.P are soft.
Once cooked, add coconut milk pwd, tamarind paste, garam masala, salt and sugar. Adjust salt and sugar according to taste.
ENJOY!
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