Punjabi Black-eyed Peas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Black-eyed peas, washed
1 tsp: Cumin, ground
1 each: 2" piece ginger, chopped
1 large: Tomato, chopped
7 each: Garlic cloves, chopped
1/3 cup: Coconut cream,
5 tbsp: Vegetable oil,
1/2 tsp: Cayenne,
2 medium: Onions, chopped
1 1/4 tsp: Salt,
2 tsp: Coriander, ground
2 tbsp: Cilantro, chopped
Directions:
Drain washed peas, cover with 5 cups water & bring to a boil. Cover,
reduce heat & simmer gently for 2 minutes. Turn off heat & let sit
for 1 hour.
In blander, combine ginger & garlic with 1/3 cup water. Blend into a
paste.
Heat oil in a heavy pan. When hot, add onions. Stir-fry until a
medium brown colour. Add paste & cok for 1 minute. Add coriander &
cumin & stir for another minute before adding the tomato. Stir & fry
till tomato is soft. Add 1 tb coconut cream & stir until it is well
incorporated into the vegetables. Add all coconut cream this way.
Continue to cook for 2 to 3 minutes. Add the beans & their liquid,
plus salt & cayenne. Stir to mix & bring to a simmer. Cover, reduce
heat & simmer for 40 minutes. If there is a lot of liquid left, raise
heat & cook for another 10 minutes. Garnish with chopped cilantro.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 03-15-95
Source from luhu.jp
reduce heat & simmer gently for 2 minutes. Turn off heat & let sit
for 1 hour.
In blander, combine ginger & garlic with 1/3 cup water. Blend into a
paste.
Heat oil in a heavy pan. When hot, add onions. Stir-fry until a
medium brown colour. Add paste & cok for 1 minute. Add coriander &
cumin & stir for another minute before adding the tomato. Stir & fry
till tomato is soft. Add 1 tb coconut cream & stir until it is well
incorporated into the vegetables. Add all coconut cream this way.
Continue to cook for 2 to 3 minutes. Add the beans & their liquid,
plus salt & cayenne. Stir to mix & bring to a simmer. Cover, reduce
heat & simmer for 40 minutes. If there is a lot of liquid left, raise
heat & cook for another 10 minutes. Garnish with chopped cilantro.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 03-15-95
Source from luhu.jp