Cooking black-eyed peas for better times

In the American South, black-eyed peas are served with green cabbage to welcome the New Year. The combination of greens and beans is supposed to bring good luck.

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Black peas are a variety of legumes brought to the United States by slaves, and since then many heirloom varieties have become part of the cuisine in the southern states. In a New Year’s dish called Hoppin’ John, which originated in the Carolinas, these peas are cooked with rice and bacon and served with cornbread and collard greens.

Given the pandemic, I’m willing to believe anything promises better times. Whether you believe in luck or not, the nutritional properties of black-eyed peas, known in India as bean (Hindi) and Kerman (Tamil), really worth all year round banking. It is rich in protein, fiber, calcium, folic acid, zinc and selenium. Its reasonably neutral flavor and use in cuisines around the world make it a versatile ingredient. It requires less planning than chickpeas or beans, only 2 hours of soaking time compared to the 8-10 hours needed for larger, thicker-skinned legumes.

how to cook bean
wash and soak bean for four hours. Water drain. Put it in a pressure cooker and cover with fresh water. Add salt and cook by pressing for one whistle. After the pot has reached full pressure, reduce the flame and continue cooking for five minutes. Not only does the salt season the beans, but it also prevents them from overcooking into a mush. To use in salads, turn off the fire after one whistle.

Beans can also be cooked on the stove top in a pot of water; This should take about half an hour or more.

once black bean Cooked, you can take inspiration from Maharashtra usal, tamil style sundial, Kerala Which With pumpkin or Punjabi broth. Prepared curry can also be used warm conversation Instead of curry dried peas that are often used. warmth bean Curry can also be used indoors pure breadwith cold You are Offers a delicious contrast. If you’re like me and like to add cooked beans to salads, try Cowboy Caviar, a mix between salad and salsa made in the American South.

Cowboy Caviar Salad AKA VIDESI LOBIA

Serves 4
ingredients
1 cup cooked bean
1 large cucumber
1 small onion
2 medium tomatoes
1 green pepper (or a mix of colors)
½ cup frozen corn kernels
1 ripe avocado (optional)
1 teaspoon finely chopped hot pepper (or green pepper)
¼ cup chopped coriander
3 grated garlic cloves

for seasoning

2 tablespoons extra virgin olive oil
peel 1 lemon
3 tablespoons lemon juice
Half a teaspoon of salt
Half teaspoon ground black pepper

method

Take cooked bean In a large mixing bowl. Peel and finely chop the onion and cucumber. Finely chop the tomatoes and peppers. Place the frozen corn kernels in a glass bowl with water and a pinch of salt. Microwave for three minutes. drain well.

Cut the avocado into small cubes. Add all ready-made ingredients, jalapeno, cilantro and garlic to the bowl. Gently stir to blend well.

Put all sauce ingredients in a small bowl and whisk well until thick and creamy. Keep refrigerated until ready to serve. The beans are drenched in the flavors of the marinade and the salad tastes best an hour or two after it’s been prepared. Serve it as a salad or as a dip with nachos or crackers.

GARAM LOBIA CHAAT / BLACK-EYED PEAS CHAAT

Lubia Chat. (Photo: Nandita Iyer)


Serves 4

ingredients
1 cup black peas, soaked for 4 hours
a pinch of baking soda*
2 teaspoons oil
1 teaspoon cumin seeds
a pinch of asafoetida
1 teaspoon ginger paste
1 teaspoon green pepper paste
2 teaspoons ground coriander
1 teaspoon amchore powder
1 teaspoon salt
½ teaspoon black salt

to prepare chat

finely chopped onion
finely chopped tomatoes
Finely chopped coriander leaves
green sauce
Tamarind sauce
chat masala
crushed baby And sword (my choice)

method

Drain the soaked black eye peas and transfer to a pressure cooker. Add three cups of water with a pinch of baking soda and pressure cook for 10 minutes (on the slide for 10 minutes after the first beep). Open the lid of the pressure cooker and mash some of the beans with a potato masher until the curry is thick, allowing some of the beans to be cooked as is, while still retaining some of the texture.

In a saucepan, heat the oil and fry the cumin seeds. Add asafoetida juice, ginger paste, and green pepper paste. Fry for 30 seconds on a low heat. add the bean and the rest of the components. Mix some hot water and let the curry simmer for five minutes. stay aside.

to prepare chat, pour a few scoops of bean in a wide bowl. Top with onion, tomato, coriander, green chutney, tamarind chutney, chat Masala and lemon juice. top with powder baby And sword. Feet it right away.

*The baking soda helps the black-eyed peas break up into mush, which is the texture we want for this chaat.

Double Tested is a biweekly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer’s newest book is Everyday Superfoods. Tweet embed

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