Learn how to make a quick black eyed peas recipe adapted from Raghavan Iyer's very popular book - 660 Curries. I have earlier made Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter) from his book with splendid results and is to this date my favorite way to eat whole lentils. Both the recipes have one thing in common - simplicity with ton of flavor. On busy weeknights, pre-made rotis with easy side dishes like these are a real saving grace.
This black eyed pea dish has a history. I made it for New Year's way back in January along with this one as I know 2014 will be an important year for me both a personal and professional fronts. So, I made two recipes with black eyed peas, for some extra luck and to turn the stars in my favor! But, when trying to shortlist which one to post, the eggs got featured first on the blog. Also, I think today's recipe - Tea and Ginger Simmered Black-Eyed Peas was devised by Raghavan Iyer keeping in mind how super lazy people like me tend to become especially on weeknights. Arrive late at home and then Reach for the phone to order a pizza! Not good at all. The night I made this version I still remember how the aroma of fresh ginger + garlic in hot oil and brewed tea lingered in my kitchen for a very long time. Give it a try and soon this recipe of making black eyed peas will be on top on your favorite-recipe list. I promise.
|May the year be filled with lots of love, joy and luck to all of us.|
Other Black-eyed Pea recipes for some extra luck -
Black-eyed peas (Bobbarlu) Kootu (South Indian Style Black-eyed peas Stew)
Sending this recipe to My Legume Love Affair # 68 hosted by Lisa. The idea was initially conceptualized by Susan.
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until next recipe,