Black-eyed peas curry and Jeera(cumin) rice.

A Hearty & Flavorful Indian Meal This comforting and nutritious meal pairs spiced black-eyed peas curry (Lobia Masala) with fragrant jeera rice (cumin rice) for a wholesome, protein-rich dish. The creamy, mildly spiced curry is packed with aromatic Indian flavors, while the cumin-infused rice adds a subtle, earthy touch. Perfect for a cozy lunch or dinner, this dish is not only delicious and satisfying but also nutrient-dense, offering plant-based protein, fiber, and essential vitamins. Serve it with a side of yogurt, pickles, or a fresh salad for a well-rounded meal! Prep Time: -> Soaking rice: 20–30 minutes (can be done while prepping other ingredients) ->Soaking black-eyed peas (if using dried): 6–8 hours (overnight)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Soak and Cook the Black-Eyed Peas ->Rinse and soak dried black-eyed peas in water for 6–8 hours or overnight. ->Drain and pressure cook with 2 cups of water and a little salt for 3–4 whistles (or cook in an Instant Pot for 10 minutes on high pressure). If using canned peas(2 cups), rinse and drain well.

Step 2

2. Prepare the Curry Base -> Heat oil in a pan. Add cumin seeds and let them splutter. Add 1 finely chopped onions and sauté until golden brown. -> Add ginger, garlic, and green chili. Sauté until the raw smell disappears. Stir in pureed tomatoes and cook until the oil separates.

Step 3

Alternative Curry Base Method 1. Heat oil in a pan and add: 2 roughly chopped tomatoes 1 roughly chopped onion 1 tbsp poppy seeds ½ tbsp sesame seeds 3–4 dried red chilies 4–5 thinly sliced dried coconut pieces 2. Close the lid and cook until the tomatoes become soft. 3. Meanwhile, soak 4–5 cashews in hot or normal water for 10–15 minutes. 4. Once the tomato mixture is soft, let it cool completely. 5. Transfer everything to a blender, add the soaked cashews along with the water, and blend into a smooth paste. 6. Use this paste as the curry base instead of pureed tomatoes in the original recipe. Continue with the rest of the steps as mentioned. This version gives the curry a richer, nutty, and slightly creamy texture with a deep, aromatic flavor!

Step 4

3. Add Spices ->Mix in turmeric, coriander powder, red chili powder, and salt. Cook for another 2 minutes. 4. Combine and Simmer -> Add the cooked black-eyed peas along with their cooking water. Adjust the consistency by adding more water if needed. -> Simmer for 10 minutes to let the flavors blend. -> Stir in garam masala 5. Finish and serve -> Garnish with fresh coriander leaves and serve hot with rice or roti.

Step 5

1. Rinse and Soak Rice -> Rinse the basmati rice 2–3 times until the water runs clear. -> Soak in water for 20–30 minutes, then drain. 2. Temper the Spices -> Heat oil in a pan or pot. -> Add cumin seeds and let them splutter. -> Add slit green chilies and sauté for a few seconds. 3. Cook the Rice -> Add the soaked and drained rice to the pan and sauté for a minute. -> Pour in 2½ to 3 cups of water and add salt to taste. -> Stir gently and bring it to a boil. -> Reduce the heat to low, cover with a lid, and cook for 12–15 minutes until the rice is tender and fluffy. 4. Fluff and Serve -> Once done, let the rice rest for 5 minutes. Fluff it with a fork. -> Garnish with chopped fresh coriander leaves.