Friday, November 8, 2013

Lobia (Black-eye Pea) Masala (vegan, gluten-free)

There are a couple of vegetables that I will usually not eat...unless prepared in an Indian recipe! Green beans is one. Black-eyed peas is another. This recipe for lobia or black-eyed peas brings a whole new perspective to this strong flavored bean. Prepare to have your taste buds dancing with delight!

You will need a food processor for this dish.


coconut oil (optional)
3 cloves garlic
1 inch ginger, peeled
1 medium onion, peeled
1 tsp turmeric powder
1 Tbsp dried fenugreek leaves (NOT powder, available at Indian grocers, labeled methi)
1/4-1/2 tsp crushed red pepper flakes
1 pint cherry tomatoes (or 2 medium tomatoes)
2 cans black-eyed peas (lobia) WITH liquids
1 tsp Garam Masala (spice mixture, available at Indian groceries or make your own)
1 tsp sea salt or to taste

Heat up to 1 Tbsp coconut oil over medium heat in a medium stock pot. In a food processor, pulse garlic and ginger until diced small. Add onion to the food processor and pulse until diced medium-small...careful not to puree the onion. Add the onion, ginger and garlic mixture to the heated coconut oil in your stockpot, and saute for 3-5 minutes, until onions are translucent. 

While the onion mixture is cooking, process the tomatoes in the food processor, pulsing until they reach a medium dice, careful not to puree them. Set aside.

Add the turmeric, fenugreek leaves, and red pepper flakes to the onion mixture and stir in, saute for another 1-2 minutes.  

Add the processed tomatoes to the onion mixture, stir in and simmer another 3-4 minutes, or until the tomatoes start to release the oil (they will look shiny).

Add the black-eyed peas along with their liquid, and stir well. Bring to a gentle boil and reduce the heat. Simmer for about 10 minutes. 

Remove the heat, stir in the garam masala and salt to taste.

Serve with freshly cooked Indian long-grain rice (ask your local Indian grocer, the rice makes ALL the difference).

*gluten-free and soy-free.

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