Best 2 Black Eyed Pea Masala Recipes

BLACK-EYED PEA MASALA

Steps:

• Drain your peas.
• Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
• Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
• Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
• Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
• After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
• This goes well with rice or with chappati/roti.
• Garnish with minced cilantro.

LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)

Steps:

• Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute.
• Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
• Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
• Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated and you can see the oil.
• Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.
• Serve with warm pita/naan, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.