Sunday, 14 December 2014

PESHAWARI LOBIA/BLACK EYED BEANS - FLAVOURS FROM TRADITION RICH PESHAWAR



PESHAWARI LOBIA/BLACK EYED BEANS/ BLACK EYED PEAS RECIPE :

This recipe is from Peshawar. Peshawar is the capital city of  Khyber Pakhtunkhwa formerly known as the North West Frontier Province, one of the four provinces of Pakistan. Here most people have earnestly preserved their age old rituals and many homes still welcome you with the rich cultural heritage which is woven integrally into the fabric of Peshawar. I did not have the good fortune to visit this beautiful city, yet, but the kind of reception I got from my Pahshtun friend in Dubai, I can only imagine the love and traditions which I would get to experience had I actually visited Peshawar.


The stories of Peshawar that my friend narrated I could mentally draw a city which had not been much affected with the winds of our times. She told me of Bazars full of amazing things, streets which would without a notice open up into gardens and men in groups huddled under huge trees on artificially built cemented seat surrounding the foot of the tree in a single round piece. The chatter of their voices would suddenly drown with the gurgling sound from their hookahs and the sound of some of them slurping up cups of "Kahwah" which is a traditional green tea preparation in Peshawar. Under these trees, many important decisions were taken, fixing of marriages, settling of feuds were also done. 

She narrated stories of homes where the unannounced arrival of a guest would result in a hearty welcome. Even if only two pieces of bread was available in the kitchen, the guest would not be allowed to leave without eating as one piece would be offered to the guest and the remaining piece would be shared amongst the children of the house and the host ( not technically but this is an example of the kind of "Mehman Nawazi"/ Guest Welcome meted out to guests even today). Immersed in her tales, I would think wouldn't it be nice if we could incorporate a couple of values from our traditional heritage into our lives. 



The food here is very simple just as this recipe below will show but so delicious and full of flavours that you will rave about its taste and your gut will be happily healthy. Peshawar is famous for its Chappali Kebab, Huge sized Naan and Yakhani Pulao. So if you visit Peshawar don't leave without trying these. 

Before I share this recipe I would once again put down that I have never had the good opportunity to visit Peshwar and this recipe was shared by my friend, so it may or may not be within the stricture with which this dish is cooked in Peshawar. I therefore invite you to please leave your comments and let me know if there is any other method of cooking PESHAWARI LOBIA. I would be more than happy to not only try it out in my kitchen but also to share it with all.  


PESHAWARI LOBIA/BLACK EYED BEANS ~

AUTHOR ~ PIYALI MUTHA
SERVES - 4
CUISINE - PESHAWARI, PAKISTANI
TYPE - MAIN/ CURRY
TIME - 2 HRS FOR SOAKING + 10 MINS PREPARATION + 20 -30 MINS COOKING


INGREDIENTS : 

1) Lobia / Black Eyed Beans / Black Eyed Peas - 1 Cup

2) Tomatoes - 4 medium finely chopped

3) Adrak Lasun/Ginger Garlic Paste - 1 tbsp

4) Pyaz/Onions - 1 Big finely chopped

5) Hari Mirch/Green Chillies - 4 slit

 6) Dhaniya Patta/Fresh Coriander Leaves / Cilantro - 1/2 bunch finely chopped

7) Bhuna Jeera/Roasted Cumin Powder - 2 tsp

8) Kuti Hui Lal Mirch/Red Chilli Flakes - 1 tsp

9) Kuti hui Kali Mirch/Black Pepper Powder - 1tsp

10) Nimbu/Lime - 1

11) Oil - 3 tsp ( I used only 1tbsp and it tasted equally yum)

12) Salt to taste


GET COOKING WITH ME IN EASY STEPS :


1) Wash 1 Cup of Black Eyed Beans in Luke Warm water and soak it either overnight or at least for a couple of hours. Drain the water and pour fresh Luke warm water covering the Black Eyed Beans and cook them till they smash with a press of a finger.


2) Heat Oil in a pan. When hot add in the Tomatoes and garlic paste. Bhuno (It's a technique of cooking in the Indian sub continent where the spices and vegetables are roasted in the oil without adding water till fragrant or cooked. Either this process is done over medium flame to avoid burning of the spices or just enough water is added to prevent burning.)


3) Once the tomatoes are soft and aromatics fragrant add in the Roasted Cumin Powder, Red Chilli Flakes and Black Pepper Powder. Roast the spices lightly along with the remaining ingredients in the pan for a couple of minutes.



4) Add in the boiled Black Eyed Beans and mix well.


5) Now add Onions, Fresh Coriander, Slit Green Chillies and juice of the Lime. Mix. Add water as much as gravy as you require.



6) Cover the pan and cook on Dum (cooks in its own steam) on medium flame for at least 5 mins



Serve hot with rice or breads of your choice.


INGREDIENTS : 

1) Lobia / Black Eyed Beans / Black Eyed Peas - 1 Cup

2) Tomatoes - 4 medium finely chopped

3) Adrak Lasun/Ginger Garlic Paste - 1 tbsp

4) Pyaz/Onions - 1 Big finely chopped

5) Hari Mirch/Green Chillies - 4 slit

 6) Dhaniya Patta/Fresh Coriander Leaves / Cilantro - 1/2 bunch finely chopped

7) Bhuna Jeera/Roasted Cumin Powder - 2 tsp

8) Kuti Hui Lal Mirch/Red Chilli Flakes - 1 tsp

9) Kuti hui Kali Mirch/Black Pepper Powder - 1tsp

10) Nimbu/Lime - 1

11) Oil - 3 tsp ( I used only 1tbsp and it tasted equally yum)

12) Salt to taste

GET COOKING WITH ME IN EASY STEPS :

1) Wash 1Cup of Black Eyed Beans in Luke Warm water and soak it either overnight or at least for a couple of hours. Drain the water and pour fresh Luke warm water covering the Black Eyed Beans and cook them till they smash with a press of a finger.

2) Heat Oil in a pan. When hot add in the Tomatoes and garlic paste. Bhuno (It's a technique of cooking in the Indian sub continent where the spices and vegetables are roasted in the oil without adding water till fragrant or cooked. Either this process is done over medium flame to avoid burning of the spices or veggies or just enough water is added to prevent burning.)

3) Once the tomatoes are soft and aromatics fragrant add in the Roasted Cumin Powder, Red Chilli Flakes and Black Pepper Powder. Roast the spices lightly along with the remaining ingredients in the pan for a couple of minutes.

4) Add in the boiled Black Eyed Beans and mix well.

5) Now add Onions, Fresh Coriander, Slit Green Chillies and juice of the Lime. Mix. Add water as much as gravy as you require.

6) Cover the pan and cook on Dum (cooks in its own steam) on medium flame for at least 5 mins

Serve hot with rice or breads of your choice.

CHECK LIST :

1) Lobia / Black Eyed Beans / Black Eyed Peas, 2) Tomatoes, 3) Adrak Lasun/Ginger Garlic Paste, 4) Pyaz/Onions, 5) Hari Mirch/Green Chillies, 6) Dhaniya Patta/Fresh Coriander Leaves / Cilantro, 7) Bhuna Jeera/Roasted Cumin Powder, 8) Kuti Hui Lal Mirch/Red Chilli Flakes, 9) Kuti hui Kali Mirch/Black Pepper Powder, 10) Nimbu/Lime, 11) Salt, 12) Oil





Reference : HANDI, MASALA TV, HUM TV
                   WIKIPEDIA


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