Lobia (Black-eyed Peas in Ginger and Tamarind Sauce)
	
	
	1 cup dried black-eyed peas
	2 tsp grated ginger root
	1/2 tsp chili powder
	1/4 tsp tumeric
	1-2 green chilis, chopped
	1 tbsp tamarind pulp
	2/3 cup sliced onion
	1/2 tsp cumin seeds
	4-5 cloves garlic, chopped
	1/4 tsp garam masala
	2-3 tbsp cilantro leaves
	
	
	
	Rinse and soak beans for a couple of hours in at least 3 1/2 cups of
	water in a medium saucepan.  Bring beans to a boil over medium heat,
	add half the ginger, the chili powder, and the tumeric. Reduce heat,
	cover the pan and cook slowly for 45-50 minutes Add remaining ginger,
	chilis, tamarind pulp, mix it well and let it simmer for
	another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to gradually
	carmelize it, as it begins to color add cumin seeds and garlic (add a
	little H2O to prevent burning if necessary).  Remove pan from heat
	just as garlic darkens. Pour mixture into beans, together with Garam
	masala, stir and cook another 5 minutes. Before serving, stir in
	cilantro leaves and serve hot.



	
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