A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
Lobia Rassedar is a delicious North Indian style gravy that goes well with rice and with chapatti. You can eat it with bread too! You can make the gravy as thick or as thin as you desire. Try it out for a Protein Rich healthy diet.
Lobia is known as cowpea and black-eyed peas and is an oval shaped bean with a black eye. Lobia can be used in soups and salads can be used in dal and vegetable preparations to enhance their nutritive value multi-fold. Cowpeas are not as popular as chickpea or kidney bean but are higher on nutrition.
Lobia is filled with B-complex vitamins, protein, zinc, calcium and iron.
The Health Benefits of black-eyed peas are assorted as it has cholesterol-lowering properties, diabetic friendly as well as promotes weight loss.Lobia is packed with antioxidant compounds which keep ageing and cancer at bay. Lobia also contains a significant amount of flavonoids that protect against cardiovascular problems. Additionally, it also eases problems associated with urination. Since these beans are rich in Iron, protein and folate they are good for pregnant women.
This month I will be featuring one more dish featuring Alsande so wait to see it.
I have adapted it from Sanjeev Kapoor’s Book Kitchen Secrets.
Lobia Rassedar| Cow Peas Gravy| Black Eyed Peas Gravy
- Pressure cooker
- chutney jar of mixer/blender
- 1 ½ cups black eyed peas or lobia soaked
- 3 Onions diced
- 2 Tomatoes chopped
- 1 inch Ginger chopped
- 5 Garlic cloves chopped
- 1 teaspoon of cumin seeds
- ½ teaspoon fenugreek seeds
- 2 whole red chillies optional
- 1 inch cinnamon stick
- ½ teaspoon turmeric powder
- 1-2 tsps Red Chilli powder optional
- A handful of cilantro leaves chopped
- 4 tbsps Oil
- Salt to Taste
- Soak the lobia in sufficient water for 4-5 hours.
- Pressure cook the soaked lobia until soft and the peas squash easily between your fingertips. Set aside with the cooking liquid.
- In a pan, fry the fenugreek seeds, cumin seeds and the dried red chillies in 1 tbsps oil. Take care not to burn them. Coarse grind the spices with the chopped ginger and garlic.
- Meanwhile, heat 3 tbsps of oil in a pan and add the cinnamon stick.once the stick starts sizzling add the onions and sauté for about ten minutes until the onions are medium brown.
- Add the tomato, ground paste, turmeric powder, red chilli powder, and salt.
- Cover and cook for until oil begins to ooze from the sides of the mixture. Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning
- Add the lobia with its cooking the water into the pan. Add a little more water if needed. Cover and bring to boil, then simmer for at least ten to fifteen minutes.
- Garnish with cilantro leaves and serve hot.
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