Nepali Black Eyed Peas Curry

Adapted from: http://www.geniuskitchen.com/recipe/black-eyed-pea-masala-116878

Note: Serving size for lentils. It is common knowledge in India that each person cannot eat more than one fistful of DRIED lentils. So for four adults, you put four fistfuls in the pressure cooker (or cook on the stove or however you do it). This measurement is called a ‘muthi’, a handful. ‘Char’ refers to the number four. Adjust to your own family’s needs. Just think of the ingredients in a ‘proportion’ sense rather than a ‘measurement’ sense. [Caution — this does not apply to those canned lentils they sell!!]

Note: Salt measurement depends on the salt you use. I use morton’s iodized. Sea salt, you will need less. Kosher salt, more.

Serves 4 Adults

Ingredients:

For Pressure Cooker Dubba [box]:

4 fistfuls of dried black eyed peas (char muthi)
1 garlic clove, halved
1 small tomato, quartered
1/2 tsp salt (to taste)

MISE EN PLACE:

1/4 in jalapeno (just chop off a piece of the tail)
2 garlic cloves, minced (or 1 tsp)
1/2 onion, diced
1 in ginger, minced (or 1 tsp)
2 whole black pepper (or 1/4 tsp black pepper powder)
1 in cinnamon stick (or 1/4 tsp cinnamon powder)
3 cloves (or 1/4 tsp clove powder)
1 tsp turmeric powder
1/2 tsp cumin powder
1 small tomato, diced
1/2 c yogurt (to taste)
handful of chopped cilantro (optional)

DIRECTIONS:

  1. In pressure cooker, put the black eyed peas, handful of diced onions, clove garlic, halved, and quartered tomato. Cover with water.
  2. Cook on medium heat for 30 min.  DO NOT DRAIN.
  3. I use a large heavy bottomed wok to cook in. Add oil. Let warm over medium heat.
  4. Add jalapeno, garlic, onion and ginger. Mix well until cooked, around 2-3 min.
  5. Add cumin powder, turmeric, and tomatoes. Mix well until cooked, around 2-3 min.
  6. Add black eyed peas blend. Add salt. Let cook, 5-10 min.
  7. Take off stove. Add yogurt. Alternatively, can serve yogurt on the side with the meal.
  8. Top with cilantro.
  9. Enjoy with rice.

Note: You can omit the yogurt if you’re not into it. It tastes great without it as well.

Verdict: Recipe’s a keeper. This is mildly different from typical Indian cuisine, but still familiar. Best, it is not oily or spicy, and is in fact very very healthy.

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