The preparatory work is over. We now have Balti, Tandoori, and Green Masala Pastes plus Balti Garam Masala and Aromatic Salt. We can now assemble our feast.
We'll start with a pulse. Cooked legumes are one of the most important components of any meal on the Indian Subcontinent, especially among vegetarians. These foods are tasty, high in protein, and easily grown in large quantities and thus able to help feed many hungry mouths.
While the Black Eye Pea (Lobia in Hindi) originated in sub-Saharan Africa, it rapidly spread across Asia and became a staple throughout India and southeast Asia. While not as commonly used in the Subcontinent as chickpeas, gram, mung beans or pigeon peas, they do occasionally appear on tables. The almost smoky flavor and creamy texture of Black Eye Peas marries well with the aromatic, savory flavors of Balti Masala paste. Makes 6 servings
1 pound Black Eye Peas or any Field Pea.
2 tablespoons Canola oil.
1 medium Onion, thinly sliced.
1 heaping tablespoon Balti Masala Paste.
Aromatic Salt to taste.
1. Pick over dry peas, removing any stones or foreign material. Rinse and cover with cool water. Let soak at least 12 hours or over night and drain.
2. Bring three quarts of water to a boil in a deep pot. Add drained peas, bring back to a boil, and then reduce heat. Simmer peas for 45-60 minutes until tender. Drain.
3. Heat Canola oil until almost smoking and add chopped Onion. SautƩ for 5 minutes until slightly transparent. Stir in Balti Masala paste, and fry for another minute or so. Add in cooked beans and adjust seasoning with Aromatic Salt.
4. Remember that Black Eye Peas are just one of a large number of Cowpeas / Field Peas, which range in color from white to red, yellow, brown, and black. Each will make the dish a bit different -- try the various kinds to see which you like the best.
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