BEANS COOKED LIKE THIS TASTE SO YUMMY! MASALA LOBIA RECIPE | BLACK EYED PEAS RECIPE

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

ginger

🥗Healthier: turmeric

💰Cheaper: ginger powder

Ginger powder is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper provides flavor without the heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Mixed spices can mimic flavors at a lower cost.

Soak 1/3 cup black-eyed peas overnight in water with 1 heaped teaspoon of salt.

Drain the water and rinse the peas.

Add 1 tablespoon of red lentils to the peas and rinse again.

In a pressure cooker, combine the black-eyed peas, red lentils, chopped onions, and 3 cups of hot water.

Pressure cook for 20 minutes in an instant pot or 15 minutes in a stovetop pressure cooker.

Release the pressure naturally and open the lid to check the peas.

In a pan, heat 2 tablespoons of oil over medium heat.

Lower the heat and add cumin seeds, stirring for a second before adding tomato puree.

Cook the tomato puree until it thickens and oil starts to separate.

In a separate step, fry broccoli in oil with salt until tender but still crunchy.

Add chopped garlic to the tomato puree and stir for a minute.

Add the cooked black-eyed peas with the water they were cooked in, along with salt and red chili powder.

Add kasuri methi and cover on low heat for 10 minutes.

Stir in garam masala and add coconut milk for creaminess, covering for an additional 8 minutes.

Plate the dish, topping with more coconut milk if desired and the fried broccoli.

Heat 1 tablespoon of oil in a pan, add chopped coriander leaves and red chili flakes, and pour this over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary