Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mindy.s.mymudes@uwrf.eduLobia (Black-eyed Peas in Ginger and Tamarind Sauce)Ingredients (use vegan versions): 1 cup dried black-eyed peas
2 teaspoon grated ginger root
1/2 teaspoon chili powder
1/4 teaspoon tumeric
1-2 green chilis, chopped
1 tablespoon tamarind pulp
2/3 cup sliced onion
1/2 teaspoon cumin seeds
4-5 cloves garlic, chopped
1/4 teaspoon garam masala
2-3 tablespoon cilantro leaves
Directions:Rinse and soak beans for a couple of hours in at least 3 1/2 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, mix it well and let it simmer for another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to gradually carmelize it, as it begins to color add cumin seeds and garlic (add a little H2O 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.
This recipe is great, especially if you like really spicy stuff, which this is. Made a cold winter day seem at least a tiny bit brighter.
Archived comment by: lesley
This one was bloody good, especially if you add cauliflower to the dish, and some indian rice.
Archived comment by: jennifer
This was fantastic. I couldnt find the tamarind and the garam marsala was not vegan. Howe'ver, the vindaloo paste I used and the chutney I added made it great. I'll try again with tamarind. Thanks for this super recipe.
Archived comment by: remo1dog
I tried this recipe, it turned out too good!! Great recipe. I logged into this site just to thank you. Hope you write much more recipes. Thanks for those people who tried out and rated it good.
Archived comment by: kikagops
