Spiced Black-Eyed Peas – Our school lunch recipe wagon presents a school lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spiced Black Eyed- Peas – Raungi.
SCHOOL LUNCH RECIPE WAGON: Spiced Black Eyed- Peas
Black-eyed peas, often eaten after prayers in southern India, have a fine, almost nutty flavor. The addition of yogurt, ginger, and cumin in this recipe results in a comforting and flavorsome dish that can be enjoyed with any favorite meat or vegetarian main dish.
3 tablespoons vegetable oil
2 cans (14 ounces each) black-eyed peas, drained and rinsed
½ teaspoon turmeric
A pinch asafetida
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon chili powder
2 inch piece gingerroot, peeled and grated
¼ cup plain yogurt, whisked
2 inch piece gingerroot, peeled and grated
A few cilantro leaves, chopped
Heat
the oil in a large saucepan over medium heat. Add the beans, turmeric, and asafetida and stir in 1 minute, or until you can smell the aroma of the spices
Stir
the cumin, salt, and chili powder. Bring ¼ cup water to a boil.
Pour
the boiling water over, add the yogurt and stir well. Cover the pan, reduce the heat and simmer 6 to 8 minutes until droplets of oil appear on the surface.
Sprinkle
with the ginger and cilantro leaves, then serve with Chapatis. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your Spiced Black-Eyed Peas in a heated lunch tote.
HOT LUNCH CHEF
Happy lunch!!
SCHOOL LUNCH CHEF