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Frozen Black Eyed Peas Lobhia Recipe
|Frozen black eyed peas||20 Ounce (2 Packets, 10 Ounce Each)|
|Vegetable oil||3 Tablespoon|
|Ground asafoetida||1 Pinch (A Generous Pinch)|
|Whole cumin seeds||1⁄2 Teaspoon|
|Onions||1 1⁄2 Medium, peeled and chopped|
|Ground turmeric||1⁄4 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Tomato sauce||1 Cup (16 tbs)|
|Cayenne pepper||1⁄2 Teaspoon|
|Tamarind paste/2 tablespoons lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 2634 Calories from Fat 525
% Daily Value*
Total Fat 60 g92.7%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4257.6 mg177.4%
Total Carbohydrates 400 g133.2%
Dietary Fiber 72.9 g291.4%
Sugars 26 g
Protein 144 g288.3%
Vitamin A 50.8% Vitamin C 110.5%
Calcium 67.9% Iron 352.2%
*Based on a 2000 Calorie diet
Add the frozen black-eyed peas and 1/2 teaspoon salt.
Bring to a second boil.
Cover, lower heat, and simmer peas gently for 15 minutes.
Drain and set aside, covered.
In another 3-4-quart, heavy-bottomed pot, heat the oil over a medium-high flame.
When hot, put in the asafetida and the cumin seeds.
As soon as the asafetida expands and sizzles and the cumin seeds darken (this will take a few seconds), put in the chopped onions.
Fry onions, stirring, for 7 or 8 minutes, or until they are lightly browned.
Add the turmeric, coriander, and cumin, and cook, stirring, another minute.
Put in the tomato sauce, lower heat, and simmer 5 minutes, stirring now and then.
Add the black-eyed peas, 3/4 cup water, the rest of the salt (1-1 1/2 teaspoons), the cayenne, and the tamarind paste.
Bring to a boil.
Cover, lower heat, and simmer gently for 20 to 35 minutes.
Lift off cover, and if there is any extra sauce, turn up heat and boil it down, stirring.
All the sauce must adhere to the peas.
To serve: This versatile dish can be served with pork or lamb roasts as well as with almost any Indian meal.