Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle

Author:Richa Hingle [Hingle, Richa]
Language: eng
Format: epub, mobi, azw3
ISBN: 9781941252116
Publisher: Vegan Heritage Press, LLC
Published: 2015-05-18T22:00:00+00:00

Spinach Rice and Black-Eyed Peas

Lobhia Palak Pulao

Prep: 15 minutes (+1 hour soak) | Active: 25 minutes | Inactive: 20 minutes | Serves 4

SF NF GF E

This recipe should be renamed, “How to Fall in Love with Black-eyed Peas.” It is another simple, greensfilled, one-pot meal. I like to cook my black-eyed peas from scratch. A one-hour soak is enough, and the resulting dish tastes fresher than if I used canned beans. The recipe takes less time if you have precooked black-eyed peas.

2 teaspoons safflower or other neutral oil

1 cup sliced red onion

1 hot green chile pepper, chopped, seeds removed to reduce heat

Pinch of salt

1/2 cup dried black-eyed peas, soaked for 1 hour and drained

2 1/4 cups water, divided

2 cups packed spinach, or a combination of baby greens

2 medium tomatoes, chopped (1 1/2 cups)

1 (1-inch) knob of ginger

3 cloves garlic

3/4 to 1 1/4 teaspoons salt

1 teaspoon Garam Masala (here)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup white basmati rice

2 tablespoons chopped cilantro, for garnish

1/2 teaspoon lemon juice, for garnish

1. Heat the oil in a skillet over medium heat. Add the onion, chile, and a pinch of salt, and cook until the onion is translucent, 6 to 7 minutes. Remove one-third of the onions to use later as garnish.

2. Add the black-eyed peas to the skillet along with 1 1/4 cup water. Cover and cook over medium heat for 25 minutes.

3. In a blender, combine the spinach, tomato, ginger, and garlic and blend into a smooth puree with 1 cup of water. Add the spinach mixture, salt, garam masala, cinnamon, and cardamom to the skillet. Mix well. Cover and cook for 8 minutes to bring to a good boil.

4. Add the rice to the pan and mix well. Cover, and cook for 5 minutes over medium heat.

5. Stir, reduce heat to medium-low. Cover and cook for 10 minutes, or until the rice and beans are tender. Garnish with cilantro, lemon juice, and the reserved onions from Step 1. Serve hot.

To make with canned/cooked black-eyed peas: Add 1 cup cooked black-eyed peas and no water at Step 2. Cook for a minute and proceed to the next step. Use less salt if the black-eyed peas were already salted.

To make with brown basmati rice: Soak the rice with the dried black-eyed peas for 1 hour. Drain and add both to a skillet at Step 2. Proceed with Step 3, adding the spinach mixture, salt, garam masala, cinnamon, and cardamom to the skillet, along with 1 1/2 cups water. Cover, and cook over medium heat until the rice and beans are tender, 40 to 50 minutes.

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