Black-Eyed Peas and Chayote Squash Masala ~ Day 133

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Chayote squash / Chow Chow - 2,  peeled and cubed
• Black-eyed peas - 1 and 1/2 cups, washed and soaked for 1 hour
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Fresh coriander leaves - 2 tbsp, finely chopped
• Oil - 2 tbsp
• Ghee / clarified butter - 1 tbsp
• Mustard seeds - 1 tsp

For the masala:

• Oil - 1 tbsp
• Coriander seeds - 2 tbsp
• Drie Red chilies - 5 or to taste
• Fennel seeds - 2 tsp
• Cinnamon - 2-inch stick
• Cloves - 4
• Cardamom -  2
• Onion - 1, medium, roughly chopped
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Tomatoes - 2, medium, chopped
• Freshly grated coconut - 2 tbsp

Method:

1. Pressure cook the black-eyed peas with enough water for 3 to 4 whistles or until soft.
2. Heat 1 tbsp oil in a skillet.  Add the coriander seeds, red chilies, fennel seeds, cinnamon, cloves, and cardamom.  Fry for 30 seconds.
3. Add the onion, garlic, and ginger.  Saute until the onions are translucent, about 2 minutes.
4. Add the tomatoes and saute until soft.  Remove from the heat and let cool.  Grind the masala mixture along with fresh coconut into a fine paste.
5. In a large saucepan, boil the chayote squash with enough water until soft.  Add the ground masala, cooked black-eyed peas, and salt.  Mix well and cook over low heat for 10 minutes, stirring often. Heat ghee in a small skillet and splutter mustard seeds.  Add it to the masala gravy and stir.  Remove from the heat.  Garnish with coriander leaves.
6. Serve hot with rice or chapati.

Karamani / Black Eyed Peas Sundal - Navarathri Recipe

Preparation time: 10 minutes + 3 hours soaking time

Cook time: 20 minutes

Serves: 3

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Ingredients:
White Karamani / Black Eyed Peas - 1 cup
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Dry red chilies - 2, broken
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry leaves - few
Salt - to taste
Oil - 2 tsp

For the spice powder: 
Coriander seeds - 2 tbsp
Chana dal - 1 tbsp
Red chilies - 2
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp

Method:

1. Wash and soak the black eyed peas in enough water for 3 hours.
2. After soaking,  pressure cook the peas with 2 cups of water (just enough to cover the peas) until soft, but not mushy (about 6 whistles).
3. Meanwhile, dry roast the ingredients for the spice powder until golden brown.  Let it cool and grind to a fine powder.
4. Drain the cooked peas.
5. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and red chillies.  Fry until golden brown.
6. Add curry leaves and asafoetida.  Add the cooked peas, salt and turmeric powder.
7. Mix well and saute for 2 minutes.  Add 2 tsp of  ground spice powder and mix well.  
8. Saute for 30 seconds and add the grated coconut and mix well.  Remove from the heat.

Vazhaikai / Plantain Eriseri

Ingredients:
Vazhaikai / Plantain - 3 small (peeled and cut into thick strips)
Black Eyed Peas - 1/2 cup (soaked for 1 hour and cooked till tender or 1 15oz canned)
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dal - 1tsp
Oil - 1 tsp
Curry Leaves

To grind:
Fresh grated coconut - 1/2 cup
Whole Black Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or to taste
Grind all the above ingredients with little water and keep it aside.

Method:

Cook the plantains in 1 cup of water till tender.  Do not over cook.

Add the cooked or canned black eyed peas and salt.

Add the ground paste and bring it to a boil.

Temper mustard seeds, urad dal and curry leaves in oil and add it to the mixture.

Optional:  Drizzle some coconut oil for extra flavor.

Serve hot with rice

Spinach with Black-Eyed Peas

Ingredients:

Spinach - 1 cup (Fresh or Frozen)
Moong Dal - 1/4 cup
Black-Eyed Peas - 1/4 cup
Sambar powder - 1 tsp
Green chillies  - 2
Asafetida - 1/4 tsp
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt - to taste

Procedure:

1. Soak the Black-Eyed Peas for 2 hours in enough water.
2. Cook the soaked peas and moong dal in a separate vessel placed in pressure cooker for 2-3 whistle.
3. Cook the spinach with sambar powder, split green chillies, turmeric powder, asafetida and salt in enough water.
4. Add the cooked peas and dal.  Mix well.
5. Heat oil in a small pan and add the mustard seeds and urad dal and fry till golden brown.
6. Add it to the spinach and mix well.

Serve hot with chapatti or rice.

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p.s.  Thank you all for your heartfelt condolences.  It was thoughtful and kind of you to take time to share your memories of Sanjeev with us.  Your words were source of strength for our family and to Sanjeev's family in this difficult time.  Thank you.