Lobia Masala, (Black Eyed Peas)
No Onion, No Garlic in your pressure cooker
Gluten and dairy free, Vegan
Adapted from Archana's Kitchen by My Little Blue Heron
Some folks like to celebrate the new year with traditional foods (and drink.) Black eyed peas are eaten in some homes at New Year's. I discovered this recipe and it rocks.
Whether you prepare it for New Year's or Old Year's or any time, it's so delicious. Prepared, these black eyed peas are creamy, comforting and if you're feeling the impact of the current economy, this is a very inexpensive meal to prepare. Black-eyed peas are high in protein and fiber, along with micronutrients such as folate, copper, and thiamine.
Have digestive gripes with legumes and beans? If you soak the lobia for a full 24 hours, changing the water once, you'll notice a big difference. Some people just can't digest the sugar chains, and I usually have problems with legumes, but I have great success with the long soak, eliminated alliums (garlic and onions), and I also supplement risky meals with these digestive enzymes.
You'll need some ingredients that you can get at an Indian grocer. When all fails, try Amazon! Like: if you can't get fresh curry leaves, try these (from Amazon!) I use them, and they're awesome. I like Kashmir chilli powder, and 'besan' flour is chickpea flour (easy to find.) Tamarind paste? I like Tamicon. And, if you can't find jaggery (I cop to the powdered), use raw sugar or coconut sugar. If you miss the flavor of garlic, try adding some asafetida or "hing", what those folks who don't eat onion or garlic use as a substitute. I have "Best Hing Ever". Beware: it packs a ping.
You might throw in tomatoes, but I stick with the tang of tamarind and opt out of nightshades for this lovely curry.
Here's to your good health, inside and out. Happy 2022 and happy every day, too!
peace and love,
jane
Black Eyed Pea Masala
"Lobia Masala"
Equipment: Pressure cooker or Instant Pot
Ingredients:
1 cup black eyed peas (lobia), soaked for at least 2 hours, but preferably for 24 hours, with one rinse and change of water
1-2 tbsp. olive or avocado oil
1 inch of fresh ginger, peeled and finely chopped (more if you're a ginger nut)
2 green chillies whole or, seeded and chopped - you're the boss
2 sprigs of curry leaves (or about 12-15 dried curry leaves)
1 tsp. cumin seeds (jeera)
1/2 tsp. turmeric powder (haldi)
1 tsp. red chilli powder (I like Kashmir)
1 tsp. coriander powder (dhania)
1 Tbsp. gram flour (besan) ... chickpea flour
1 Tbsp. tamarind paste
1 tsp. jaggery (or other sugar)
salt, to taste (approx. 1 1/4 - 1 1/2 tsp.)
1/2 c. cold water + 2 c. cold water (more or less)
opt., tiny pinch of hing (asafetida)
coriander (cilantro) for garnish/serving
Procedure:
1. Wash black eyed peas, picking out any stones or foreign matter. Cover with fresh, cold water (by at least an inch or two.) Set aside, ideally for 12 hours. Rinse, repeat and let soak for another 6-12 hours. Drain and rinse.
2. Have all ingredients measured and ready to go (mise en place.)
3. Using an Instant Pot, on 'sauté' mode, heat oil. Add cumin seeds, chopped ginger, green chillies, and sauté for a few seconds.
4. Add the besan (chickpea flour) and the 1/2 c. cold water, stirring constantly to make a smooth paste.
5. Now, add the turmeric, coriander, red chilli powders, jaggery (sugar), salt, hing (if using), and tamarind paste, followed by the drained and rinsed black eyed peas with about 2 c. water.
6. Stir well, change mode of pressure cooker to "chili/beans" and cook for approx. 15 min. (depending on how long you soaked the beans.) On a conventional Indian pressure cooker: 4-5 whistles on medium heat.
Let pressure release on its own. Adjust consistency and if needed, cook longer. (You will get the knack of this dish after one or two times.)
7. Check seasonings and adjust.
8. Serve with: rice, and if you eat gluten, with roti, your favorite chutney, sprinkled with some chopped coriander (cilantro.)
Serves 4
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