As much equally I relish cooking, in that place are times when I only desire a uncomplicated but delicious as well as nutritious solution for dinner. This dish is only the affair as well as peculiarly suited to those times when yous powerfulness endure pressed for fourth dimension as well as busy amongst other things. It is adapted from Raghavan Iyer's magnificent mass
660 Curries
. I've owned a re-create for years but I never tire of it.
The master recipe called for chickpeas, but thank yous to a proposition from
Siri, I used black-eyed peas instead equally I had a craving for these lovely earthy beans. I was to a greater extent than than pleased amongst this dish as well as it volition brand a consummate repast served amongst rice as well as a vegetable side if yous like. It is fairly mildly spiced as well as the tea does add together depth as well as a chip of complementary bitterness. The lime fills everything out amongst roughly tangy goodness. Smoky, peppery as well as earthy is how my hubby described it.
 Black Tea as well as Gingered Black-Eyed Peas |
Recipe yesteryear Lisa Turner
Adapted from 660 Curries
Cuisine: Indian
Published on March 19, 2014
Simple spicy gingered black-eyed pea curry simmered inwards dark tea; smoky, peppery as well as earthy
Ingredients:
- 1 1/4 loving cup dried black-eyed peas (3 1/2 cups cooked)
- 2 tablespoons dark tea leaves
- 2 tablespoons sesame oil
- 1 tablespoon cumin seeds
- 1/2 teaspoon brownish mustard seeds
- 1-inch slice fresh ginger, minced or grated
- 1 large clove garlic, minced or crushed
- 2 light-green chilies, seeded as well as finely chopped
- 1/4 loving cup fresh cilantro, finely chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon mustard powder
- 1 1/2 teaspoons bounding main salt, or to taste
- juice from 1 lime (2 tablespoons)
Instructions:
Rinse the black-eyed peas as well as soak inwards plenty H2O to embrace for vi hours or overnight. Drain as well as rinse, as well as thus transfer to a medium saucepan. Cover amongst fresh water, convey to a boil, bring down the oestrus to low, as well as cover. Simmer until the beans are tender, nearly xl minutes. Drain as well as ready aside. Bring ii cups H2O to a boil over medium-high heat. Add the tea leaves, take away from heat, as well as allow the tea to steep for five minutes. Strain as well as discard the tea leaves. Heat the fossil oil inwards a large saucepan over medium-high heat. When hot, toss inwards the cumin as well as mustard seeds as well as stir until fragrant as well as the mustard seeds plough grey as well as laid out to splutter as well as pop. Toss inwards the ginger, garlic as well as chilies, as well as locomote along to stir for roughly other minute. Now stir inwards the black-eyed peas, cilantro, turmeric, mustard pulverization as well as salt. Add the brewed tea as well as convey to a boil. Lower the oestrus to medium as well as simmer, uncovered, until the sauce is thickened — nearly 10 minutes. Stir inwards the lime juice, take away from heat, cover, as well as permit sit down for five minutes to allow the flavors to blend. Serve hot or warm amongst fresh cooked white rice.
Makes 4 to five servings |
Other black-eyed pea dishes from my kitchen that yous may enjoy:
Indian Black-Eyed Peas Curried Black-Eyed Peas Black-Eyed Pea Salsa Black-Eyed Peas amongst Potato as well as Tamarind On the locomote yesteryear of the reading stack: goose egg inwards item equally I accept also much weblog operate to pick out deal of upwards on
Audio Accompaniment:
Marsen Jules Sumber http://foodandspice.blogspot.com/
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