Monday, 16 November 2009

Methi Lobhia - Fenugreek perfumed Black eyed peas


I was lucky to win last year 660 curries by Raghavan Iyer and I must say the moment I opend the book I fell in love with it. There is such a variety of dishes in the book. I have made few recipes and every time loved it.

And this is one of those recipe from the book.
Ofcourse If the fresh fenugreek leaves were available here i would have added them, but alas I am not that lucky. And in the book he had written if you don't get fresh leaves we can use dried ones.

1 cup dries black eyed beans
1 red onion corsley chopped
6 medium size garlic cloves
4 fresh chillies
2 tbsp oil/ghee
125 gm diced tomatoes (i used tinned tomatoes)
1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen), or 1/2 cup dried fenugreek leaves soaked in a bowl of water and skimmed of before use.
1 tsp turmeric
1 tbsp garam masala ( my addition)
Salt to taste
Preassure cook the black eyed peas .
Combine the onion, garlic, and chillies in a food processor and pulse untill minced.

Heat the ghee/oil in a pan. Add the minced blend to the pan and stir fry untill it is caramel brown.

Add the tomatoes, and the fenugreek leaves, salt and turmeric.
Simmer uncovered stirring occaisionally, untill the tomato has softened and the fenugreek leaves are cooked, about 5 minutes.
Add the cooked black eyed peas. Simmer over medium heat, uncovered, stirring occaisionally, untill the peas have absorbed the flavours,about 5 minutes. Add the garam masala cook for a minute and serve.

Sending this to which is hosted by Sra of When my Soup came alive, a event which is started by Susan of The Well seasoned Cook.

48 comments:

SriLekha said...

wow! that looks yummy!
check out the oats series round up and i welcome u to join with us in the Variety Rice series going in my blog!

Bong Mom said...

Kasoori methi gives a wonderful taste to almost everything. Will try this tonight

chakhlere said...

both are my favorites. It looks absolutely yummy. Will try it today only.

5 Star Foodie said...

The peas sound absolutely delicious with fenugreek! Wish I could find those leaves!

Bombay-Bruxelles said...

What do you use? Dried or fresh/frozen methi? I adore the dried leave but detest the fresh/frozen ones- strange, no?

Happy cook said...

Do try them and hope you will like them as we did.

Happy cook said...

Bombay brussels I used dried leaves.

Sumi said...

great recipe and very new to me.I generally use Black eyed peas in kuzhambhu made the south indian way.Very tempted to make this, but as you said, its very difficult to get the fresh methi leaves,I will settle down for the dried ones.

Priya said...

Wow delicious methi lobhia...healthy dish indeed..

Gloria said...

Happy cook this look really tasty, loveit! gloria

A 2 Z Vegetarian Cuisine said...

Looks so good, nice one.

Cham said...

Fenugreek should definetly bring a different and aromatic smell!

lissie said...

kasoori methi and peas...wonderful combination! love to have it with chapathis..

kothiyavunu said...

That looks scrumptious and and appetizing!!Have a black eyed peas in my fridge for quite some time. so sure to try this soon.Thanks for sharing.:)

Uma said...

mmm. I can smell the aroma of this dish. Yum!!

Home Cooked Oriya Food said...

lovely click... kasoori methi with peas - awesome!

MR said...

lovely dish
never made lobhia
will have to try this out

Namratha said...

Mmmm methi, makes everything so flavorful and aromatic..yummy!

sowmya.s said...

looks awesome...such a different recipe from you...hope to see more of such recipes..

Cynthia said...

Gosh, I want that with some rice and pickle now.

Elra said...

I love cooking with methi leaves as well. It really add sweetness to the dish.

Nostalgia said...

I can eat black eyed beans just boiled but I am sure yours will jazz my usual quite a bit. Thanks for sharing.

Nags said...

yummo! its been ages since i even bought lobhia. missing out big time!

jayasree said...

Looks delicious and creamy. I love methi in anything.

Anonymous said...

Wow its wonderful to see a different recipe

RAKS KITCHEN said...

Never tries this way,interesting recipe!

Sharmila said...

The methi must have given the lobia a very different flavour. I usually find it very boring and have to add garam masala ... this is a wonderful way to make it tastier Happy. :-)

indosungod said...

Looks good HC. Black eyed peas is a life saver and tastes delicious in almost everything.

Soma said...

I did this when i had fresh methi from the yard (no the book recipe, i don't have the book), but when i have fresh methi, i use it a lot with dal and beans. Lovely color HC!

notyet100 said...

this is new for me ...looks delish

Usha said...

The black eyed peas curry looks delicious !

Supriya said...

Looks so colorful and delish! I love the ever versatile lobia( we call it chawli). Love the combination with kasoori methi.

rookie cookie said...

When I had my first baby and was having a hard time having my milk come in, my mother in-law made me fenugreek tea and had me drink it three times a day. It worked like a charm.

Parita said...

Awesome combination HC! I use lot of methi in my dals and kasuri methi in almost all curries, it gives wonderful flavor isnt it?

Nithya Praveen said...

Looks wonderful.My fav one!

Suma Rajesh said...

woo this must be too good...fenugreek are the best ever taste in any of the dish...really nice presentation and soo attractive..

Viki's Kitchen said...

Love this black eyed peas n fenugreek curry. You tempted me to buy the 660 curries book now:)

Yasmeen said...

I love the flavor of methi in lobia :D

Catherine said...

This looks so yummy! I love the photos too! :)

Prajusha said...

this looks yummy and healthy.
thanks
prajusha
www.icookipost.com

Pravs said...

love the pic. looks yummy. i have not cooked with black eyed peas so far. this looks like a nice recipe to try.

PJ said...

looks yummy. black eyed beans are my favorite too!

Laavanya said...

I try to add kasoori methi as often as I can to dishes. This looks so delicious.

Cakelaw said...

What a delicious, hearty looking dish.

meeso said...

I have one of his other cookbooks, and it is awesome! I want to get this one, too... This recipe looks yum!

Arfi Binsted said...

I don't even know fenugreek leaves. I use fenugreek seeds for some middle east cooking. Very interesting.

Aparna said...

I love lobhia cooked like this. And kasoori methi adds a special something to north Indian "masala" dishes.

sra said...

Just realised this is one of the few entries I haven't acknowledged, not sure how I missed commenting on them!
Thanks for the entry!