Black-Eyed Peas Karnataka Style Moderate Glycemic Index 65 , Diabetes safe
Karnataka is a state in southern India known for its rich and diverse cuisine. One of the most popular dishes from this region is a spicy and flavorful version of black-eyed peas, also known as "Alasande Kalu." This dish is typically served with rice and can be made with or without a curry base. In this recipe, we will be using a curry base to add a rich and savory flavor to the dish.
Ingredients:
1 cup black-eyed peas (soaked overnight)
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 tsp ginger-garlic paste
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Fresh cilantro, for garnish
Instructions:
In a pressure cooker, add the soaked black-eyed peas and enough water to cover them. Cook for 3-4 whistles on medium heat.
In a pan, heat the oil and add the mustard and cumin seeds. Once they start to splutter, add the onion, green chilies, and ginger-garlic paste.
Cook the onions until they turn golden brown.
Add the tomatoes and cook until they turn soft and mushy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the cooked black-eyed peas to the pan and mix well with the onion-tomato masala.
Cook for an additional 5-7 minutes, or until the peas are well coated with the masala.
Garnish with fresh cilantro and serve hot with rice.
This dish is a delicious and healthy option that is perfect for any meal. The black-eyed peas are a great source of protein, while the curry base adds a rich and savory flavor. The dish can be easily adjusted to suit your taste preferences by adjusting the level of spiciness. Feel free to add or subtract any other ingredients as per your taste, and enjoy the deliciously spicy black-eyed peas Karnataka style.
Tip : Additionally, soaking and sprouting black-eyed peas can also lower their glycemic index.
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