Dia VeganMoFo #13: Lobia Masala (Black-Eyed Pea Masala)

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Bem-vindo a mais um dia de VeganMoFo 2013, o mês de deliciosa comida vegan. VeganMoFo é o evento em que centenas e centenas de blogueiros dedicar seus blogs para alimentar apenas vegan, nada além de comida vegan. YUM!

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One dish I love but had never made was Chana Masala – Indianas Stewed de-bico. Bem, I have still never made it. Ó, 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’ Banheiro, meu Gluten-Free Spicy salsicha italiana e meu Feijão Frade Burgers. DROOL!

In Lobia Masala, the black-eyed peas are cooked in a tomato-based sauce with the fragrant spices of Indian cuisine: cominho, coentro, cardamomo, curcuma, canela, dentes, alho, 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. Desfrutar!

 

Lobia Masala (Black-Eyed Pea Masala)

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GF, SF

 

2 Tbs. óleo de coco

1 cebola grande, chopped

1 TSP. cominho em pó

1 TSP. curcuma

1 TSP. coentro em pó

½ colher de chá. cardamomo

¼ colher de chá. canela em pó

1/8 TSP. cravo em pó

4 dentes de alho, picado

1 pedaço de gengibre polegadas, ralado ou 1 TSP. ground ginger

1 pimenta chile, sem sementes e picado

1 TSP. garam masala

1 TSP. sal kosher

¼ colher de chá. pimenta caiena ou mais a gosto

1-15 oz. pode tomates cortados

2-15 oz. cans of black-eyed peas, escorrido e enxaguado

1 TSP. néctar de agave

Zest e suco de 1 cal

2 Tbs. coentro fresco, picado para decorar

 

Aqueça o óleo em fogo médio-alto em uma panela grande que tem uma tampa. Adicione a cebola e deixe cozinhar por 4 minutos, até dourar. Adicione o cominho, curcuma, coentro, cardamomo, canela e cravo e mix de modo que as cebolas são revestidos com as especiarias. Adicione o alho, gengibre, pimenta chile, garam masala, salt and cayenne. Mix and cook for about 1 minuto. A mistura deve ser muito perfumadas.

Add the tomatoes to the pan. Misture bem. 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. Continue a cozinhar para 6-7 atas, mexendo ocasionalmente, until you have a saucy mixture. When the sauce begins to bubble, remove the lid and lower the heat. Cozinhe por 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 atas. Isso permite que os sabores são absorvidas. Decore com coentro e sirva com arroz.

BEF masala (1)

 

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

 

 

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