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Tuesday, September 13, 2011

Black-eyed peas

I like the Punjabi Lobia Masala. Incidentally, I concocted a recipe today which I have taken a fancy to. If you are brave enough to try it, let me know how you like it.

Black-eyed peas with mint and coconut
Black eyed peas (lobia) -Soaked overnight
Grated ginger
cumin seeds
Coriander seeds
Kasuri methi
Mint leaves
Amchur powder
Cilantro (coriander leaves)
Bay leaves
Grated coconut

1. Boil or pressure cook all the ingredients(except the cilantro, which we will use for garnishing- you can make your own version/garnish, and the coconut) with suitable amount of water, salt and turmeric
2. Discard the bay leaves and blend the mix in a blender
3. I use freshly ground spices in my recipes- make basic garam masala using cardamom, cinnamon and cloves. You can add a bit of other hot spices like nutmeg powder too.
4. I grated coconut using the same coffee grinder for dry powdered coconut.
5. Put the mix and the coconut/ garam masala in the same vessel. Judge the need of adding any more water (microwaved for a minute)
6. Boil until it reaches desired consistency. Can add a little butter if you want to be evil.
7. Add minced cilantro for garnish.

Generally, lobia is eaten whole. But I have found experimenting with lentils can be satisfying.

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