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Lobbia Rasedar (Stewed Black-eyed Peas with Tomatoes)


  • Yield: 5 cups 1x

Ingredients

Scale
  • 1 tbs coconut oil or ghee
  • 1/2 tsp black mustard seeds
  • 1/3 cup onion (finely chopped)
  • 1/2 tsp turmeric (ground)
  • 1 large potato (peeled and diced)
  • 1 14 oz can diced tomatoes
  • 1 1/2 cups black-eyed peas (fresh or cooked)
  • 1 1/2 cup water or broth
  • 2 medium carrots (peeled and diced)
  • 1 tsp cinnamon
  • 2 tsp garam masala
  • 1 tsp sea salt

Instructions

  1. Heat the oil in a medium saucepan over medium-high heat until it ripples when the pan is tilted.
  2. Add the mustard seeds.
  3. When they sizzle and splutter, add the onion.
  4. Stir and cook until soft, about 3 minutes.
  5. Add the turmeric, carrot, and potato.
  6. Stir and fry 2 minutes longer.
  7. Add the tomatoes.
  8. Stir in the peas, water or broth, and spices.
  9. Bring to a boil, reduce the heat to low, cover and simmer until potatoes and carrots are tender and liquid is thick.
  10. Serve with Naan

Notes

Source:  Laxmi's Vegetarian Kitchen

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Fat: 3.14 g
  • Carbohydrates: 19.45 g
  • Protein: 2.56 g
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