Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 This is absolutely TNT and yummy From the fat-free vegetarian archives - http://www.fatfree.com Lobia (Servings: 4) 1 cup dried black-eyed peas 2 tsp grated ginger root ½ tsp chili powder ¼ tsp tumeric 1-2 green chilis, chopped 1 tbsp tamarind pulp of no-fat plain yogurt 2/3 cup sliced onions ½ tsp cumin seeds 4-5 cloves garlic, chopped ¼ tsp garam masala 2-3 tbsp cilantro leaves (I use more because I LOVE cilantro) Rinse and soak beans overnight in at least 3 ½ 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 dry-fry onion to gradually caramelize it, as it begins to colour add cumin seeds and garlic (add a little water 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 hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Denise, you're my new hero! Not only does this sound amazingly good, but my partner's been craving black-eyed peas & we'd just picked up tamarind pods for the first time when they appeared at the coop for the first time. (I like the concentrate a lot, but I figure fresh has got to be better, right--besides, I'm looking forward to trying to make concentrate ) Thanks so much for posting this recipe--I'm really looking forward to trying i Maureen wrote: > > > This is absolutely TNT and yummy From the fat-free vegetarian archives - > http://www.fatfree.com > > Lobia (Servings: 4) > > 1 cup dried black-eyed peas > 2 tsp grated ginger root > ½ tsp chili powder > ¼ tsp tumeric > 1-2 green chilis, chopped > 1 tbsp tamarind pulp of no-fat plain yogurt > 2/3 cup sliced onions > ½ tsp cumin seeds > 4-5 cloves garlic, chopped > ¼ tsp garam masala > 2-3 tbsp cilantro leaves (I use more because I LOVE cilantro) > > Rinse and soak beans overnight in at least 3 ½ 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 dry-fry onion to gradually caramelize it, as it begins to colour add > cumin seeds and garlic (add a little water 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 hot. > Quote Link to comment Share on other sites More sharing options...
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