Methi Lobhia (Black-Eyed Peas with Fenugreek)

TF has been having some digestive issues lately, so we're trying to eliminated a few things from her diet to see if we can find the culprit. Right now, she's trying to eliminate soy and gluten to see if that helps. It does seem to be working. (Either that, or she's getting better on her own.) So, in a couple weeks, we can try adding one or the other back in to see what effect that has.

The upshot of all of this is that I had to do a bit of last-minute re-working of the meal plan for this week. So, instead of pumpkin soup (which would've involved a commerical soup stock concentrate with soy in it), I opted for this black-eyed pea dal.

It looked quick and easy to make. We had all the bits readily to hand. And it even used up a half tin of tomatoes I had sitting in the fridge. So, winner-winner-dried-legume-dinner!

Photo goes here.

Methi Lobhia

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. dried black-eyed peas
• 3 c. water
• 2 Tbsp. ghee
• 1 onion, minced
• 6-7 cloves garlic, minced
• 2-4 fresh green Thai or finger chilies
• 425mL diced tomatoes
• 1 c. chopped fresh or frozen fenugreek leaves
• 2 tsp. sugar
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric

Directions

1. Rinse the peas well and place in pressure cooker with the water.
2. Pressure cook on high for 20 minutes with a 15-minute natural release.
3. Meanwhile, melt ghee over medium-low heat.
4. Add onion, garlic, and chilies and cook, stirring occasionally, until nicely browned (10-15 minutes).
5. Add tomato, fenugreek, sugar, salt, and turmeric and cook, stirring occasionally, for ~5 minutes.
6. Once the peas are ready, release the residual pressure and add the sauce.
7. Simmer over medium heat for ~5 minutes.
8. Serve with rice and/or flatbreads.