Día VeganMoFo #13: Lobia Masala (Masala Negro-Eyed Pea)

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Bienvenido a una nueva jornada de VeganMoFo 2013, el mes de la deliciosa comida vegana. VeganMoFo es el evento en que cientos y cientos de bloggers dedican sus blogs a los alimentos sólo vegana, nada más que la comida vegetariana. YUM!

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One dish I love but had never made was Chana Masala – Garbanzos guisados ​​de la India. Bien, I have still never made it. ¡Ay, I intended to. I went into the kitchen and got all ready to start when I realized I didn’t have any chickpeas in the house. AACK!! How could I run out of chickpeas????

I was going to give up the whole idea for another time but then I thought, why not just use a different bean? Who said it had to be chickpea? So I looked to see what I had and I found several cans of black-eyed peas. I love black-eyed peas. I use them for Hoppin’ Juan, mi Salchicha italiana picante sin gluten y mi Negro-Eyed Pea Burgers. DROOL!

In Lobia Masala, the black-eyed peas are cooked in a tomato-based sauce with the fragrant spices of Indian cuisine: comino, cilantro, cardamomo, cúrcuma, canela, clavos, ajo, ginger and garam masala. Chile peppers and cayenne add some heat. A bit of agave and lime balances it all out.

The stew is thick and fragrant. Served over brown rice, this is a satisfying meal. It just goes to show that recipes should be nothing more than guidelines. Some of the best dishes are created by experimentation and by using your imagination. Some of my best recipes were created when I didn’t have what I thought I needed and had to make last-minute substitutions.

BEF masala (3)

While I will always love chickpeas and I will make chana masala one day, my Lobia Masala is a new favorite. I hope it will be one of yours too. Disfrutar!

 

Lobia Masala (Masala Negro-Eyed Pea)

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GF, SF

 

2 Tbs. aceite de coco

1 cebolla grande, chopped

1 tsp. comino molido

1 tsp. cúrcuma

1 tsp. cilantro molido

½ cucharadita. cardamomo

¼ cucharadita. canela en polvo

1/8 tsp. clavo de olor molido

4 Dientes de ajo, picado

1 pulgadas pedazo de jengibre, rallado o en 1 tsp. ground ginger

1 Chile pimiento, sin semillas y picado

1 tsp. Garam masala

1 tsp. sal kosher

¼ cucharadita. pimienta de cayena o más al gusto

1-15 oz. pueden tomates cortados en cubitos

2-15 oz. cans of black-eyed peas, escurridos y enjuagados

1 tsp. néctar de agave

Zest y el jugo de 1 cal

2 Tbs. cilantro fresco, picado para adornar

 

Calentar el aceite a fuego medio-alto en una sartén grande que tenga una tapa. Añadir la cebolla y dejar cocinar por 4 minutos hasta que se dore. Agregue el comino, cúrcuma, cilantro, cardamomo, canela y clavo de olor y mezcla de manera que las cebollas se recubren con las especias. Agregue el ajo, jengibre, Chile pimiento, Garam masala, salt and cayenne. Mix and cook for about 1 minuto. La mezcla debe ser muy fragante.

Add the tomatoes to the pan. Revuelva para combinar. Scrape any bits that are stuck to the bottom of the pan. Add the black-eyed peas and the agave nectar, stir and cover the pan. Continúe cocinando por 6-7 acta, revolviendo de vez en cuando, until you have a saucy mixture. When the sauce begins to bubble, remove the lid and lower the heat. Cocine a fuego lento durante 10-12 minutes until the sauce thickens.

Turn off the heat and add the zest and juice of a lime. Cover the pan completely and let it sit for 5 acta. Esto permite que los sabores son absorbidos. Adorne con cilantro y sirva sobre el arroz.

BEF masala (1)

 

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

 

 

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