Black Eyed Beans Masala

Mom's Black Eyed Peas Curry(Raungi). Vegan, glutenfree

  

VeganMofo Post 17. Mom's recipe! In our north indian diet, we eat a bunch of different types of whole beans, peas and lentils cooked in simmered sauces of only onion or tomato or both, with different spice combinations and such and served with whole grain flat breads like Roti/chapati or with hot Basmati Rice, Indian pickles, salads and other condiments.

So that is where we get out protein! (answering the age old question by non vegans about where we get our protein!:))

There are some yummylicious curries already on the blog .. Red Kidney Beans Curry and multiple versions of Chickpea curry(Chana masala).

You can convert this black eyed pea curry into a hearty soup, by mashing it a bit and addition of some chopped celery and potato and serve hot with garlic bread! Have and amazing day since it is also my Birthday! I am thinking of having a giveaway on the blog, have not decided what yet.. keep an eye out..:)

Ingredients:

• 2 teaspoons oil
• 1/2 medium onion chopped
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• pinch of asofetida(hing)
• 3 medium tomatoes
• 1 inch ginger chopped (can be substituted with ginger paste)
• 4-5 cloves of garlic peeled and chopped (can be substituted with garlic paste)
• 1/2 teaspoon red chili flakes or 1 green chili, to taste
• 1 teaspoon lemon juice
• 1 cup dry black eye peas soaked overnight.
• 3/4 teaspoon salt or to taste
• 1/4 teaspoon raw sugar
• 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cinnamon powder, cloves powder, cardamom powder, black pepper and pinch of nutmeg)

Directions:

1. In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
2. In a pressure cooker, add oil and onions.
3. Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
4. Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
5. Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
6. Pressure cook for 3-4 whistles. (or if you dont have a pressure cooker, then use canned or soak the black eyed peas for a whole day till they sprout and then cook covered until the peas are easily mashable).
7. Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more masala spice blend and chili flakes per taste. Mix well.
8. Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!

Okra do pyaaza

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Ingredients:

1/4 kg fresh tender lady’s finger, chop into 1″ inch pieces

1/4 kg onions, finely sliced

1 large tomato, finely chopped

3/4 tsp cumin seeds

1″ ginger piece, grated

big pinch turmeric pwd

pinch asafoetida/hing(optional)

1 1/2 tsp coriander pwd

1/4 tsp garam masala pwd (optional)

1/2 tsp kasoori methi (dry fenugreek leaves)

salt to taste

1/4 tsp sugar

2 tbsp coriander leaves

1 1/4 tbsp oil

1 Wash and dry the okra thoroughly (dry with a kitchen towel). Trim the ends and cut them into one inch pieces.
2 Heat one fourth tbsp of oil in a cooking vessel. Add the sliced okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
3 In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add the asafoetida, grated ginger and immediately add the sliced onions and saute till they are transparent yet crisp.
4 Add the chilli pwd, coriander pwd, garam masala pwd and saute for 2-3 mts. Add the chopped tomatoes and cook further for another 4-5 mts.
5 Now add the stir fried okra and combine well and cook further uncovered for 12-15 mts. Add kasoori methi, sugar and lemon juice. Combine well and adjust salt. Turn off heat.
6 Garnish with fresh coriander leaves and serve with hot rotis or rice.