Thursday, June 26, 2008

Black-eyed Peas in Gravy (Raungi ki Rasewali Subzi)

Black Eye Peas in Gravy- Raungi ki Rasewali Subzi:
(adapted from Dear as Salt's blog)

2 cans of black-eyed peas/raungi/lobia//chawli/karamani, drained and rinsed, or you can cook up 1 cup dried
2 tbsp oil
1 tsp whole cumin seeds
a small piece of Cinnamon
1 dry red chili
1 medium onion finely chopped
2 big cloves garlic, minced
1" piece ginger very finely grated
1/2 tsp red pepper (as per taste)
1/4-1/2 tsp turmeric powder
1 tsp ground coriander (grind fresh for best taste)
1/4 tsp garam masala pwd (more if it is store bought)
1/2 cup+ plain yogurt (I used a combo of non-fat Bulgarian and 2% Greek and used more than 1/2 cup)
salt to taste
1. Heat oil.
2. Add cumin seeds, let splutter.
3. Add cinnamon, red chili and stir. Add finely chopped onion and saute until they brown.

4. Add ginger/garlic paste & saute till it gets incorporated in the onions.
5. Reduce heat, add all spices and stir a few seconds.
6. Add yogurt, little at a time and keep stirring well...the proteins in the yogurt tend to want to curdle I found. So do stir well and keep the heat very low. This was probably originally to be made with cream.
7. Add black-eyed peas and simmer on low for 10 minutes. Add salt taste.

2 cans of black eyed peas probably don't equate to 1 cup dried, but I didn't just want to use 1.5 cans and end up wasting the rest. The original recipe looked more saucy due to less peas I suspect. I served it over fresh baby spinach tossed with a little lemon with whole wheat pita flatbread on the side.

1 comment:

kittee said...

Hey Erin,
In response to your grain question: if you add split peas, lentils, mung, etc. to brown rice, you don't need to soak. They come out a tad al dente, but I like that they are not mush. It adds texture. Have you ever eaten at Vegetarian Heaven in Austin? They put split peas in their brown rice with the same results. This only works with brown rice, though, since there is a longer cooking time than with white.