In the south it's traditional to eat black-eyedpeas on New Years day for a year of good luck. Add black-eyedpeas, sweet potatoes, broth and coconut milk and bring to a boil
Add the blackeyedpeas and greens and mix well. Add a tsp of olive oil or vegan butter, cumin, black pepper or more harissa spice blend, a dash of lemon and mix well
Someone new taking up Indian food. I've been thinking of cook outs, Tuesday night picnics at the Sonoma Farmer's Market and various Summer backyard pot luck parties
Luckily I had soaked some blackeyedpeas for making sundal on that day and since the elder one was not well, I had not made the sundal and was able to make a quick side dish with the soaked peas to be had along with the chappathis
Lobia or karamani is my new found favorite among the many legumes we use. Couple of years back I used karamani also known as cow peas or black eyes peas for making the Karadayan Nombu adai or the sweet karamani sundal
Anyway, this is a mild stew with pusinikkai or ash gourd/ winter melon and blackeyedpeas and the seasoning is done with coconut oil which gives a wonderful flavor to the dish
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