The traditional Portugese stew Feijoada is cooked with meat and beans but this is a vegetarian version adapted with black-eyed peas. This dish is also known as Alsande or Melgor, a coconut-based stew, mildly spiced which goes well with rice, rotis or bread. Another variation is with additional ingredients that are roasted before grinding to a paste. Black-eyed peas can be replaced with red kidney beans or any legumes. A healthy alternative to meat, packed with nutrients and vitamins.
The black-eyed peas are soaked for a couple of hours in hot water to hydrate and cooked until tender. Incorporated in a spice paste along with tomato puree and coconut milk. A hearty, delicious and satisfying stew with the beans soft and creamy in texture. Sugar added to the dish contributes a pleasant surprise to the palate.
In Southern United States, consuming black-eyed peas on New Year's day is said to bring fortune during the year. High in fibre, regulating the digestive system and cholesterol levels. Low in fat, calories and glycemic index. Good source of protein, contains iron, zinc and potassium. Helps in weight loss, reducing the risk of heart disease and diabetes. Packed with nutrients, it is important to include these peas in your diet.
The black-eyed peas are soaked for a couple of hours in hot water to hydrate and cooked until tender. Incorporated in a spice paste along with tomato puree and coconut milk. A hearty, delicious and satisfying stew with the beans soft and creamy in texture. Sugar added to the dish contributes a pleasant surprise to the palate.
In Southern United States, consuming black-eyed peas on New Year's day is said to bring fortune during the year. High in fibre, regulating the digestive system and cholesterol levels. Low in fat, calories and glycemic index. Good source of protein, contains iron, zinc and potassium. Helps in weight loss, reducing the risk of heart disease and diabetes. Packed with nutrients, it is important to include these peas in your diet.
Feijoada (Black-Eyed Peas Stew)
(Serves 8)
Ingredients:
2 cups dried black-eyed peas
1 cup tomato puree
1 cup coconut milk
1/2 cup tamarind water
1 large onion (chopped)
1 teaspoon sugar or jaggery
2 tablespoons oil
salt
Grind to a paste (with little water)
5 red dried Kashmiri chillies
1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2" piece ginger
1/2 teaspoon turmeric powder
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with fresh water. Cook with salt for 30 minutes till tender. Discard the water (as it turns black) and reserve the beans.
Heat oil in a pan and brown the onion. Stir in the ground paste and fry well. Add the tamarind water, tomato puree, coconut milk and beans. Run 1/2 cup water in the blender jar used for grinding and add this water to the pan.
Simmer on low heat for 20 minutes till creamy and thick. Adjust seasoning by adding sugar and salt.
Serve hot with rice, roti or bread.
Note:
(Serves 8)
Ingredients:
2 cups dried black-eyed peas
1 cup tomato puree
1 cup coconut milk
1/2 cup tamarind water
1 large onion (chopped)
1 teaspoon sugar or jaggery
2 tablespoons oil
salt
Grind to a paste (with little water)
5 red dried Kashmiri chillies
1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2" piece ginger
1/2 teaspoon turmeric powder
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with fresh water. Cook with salt for 30 minutes till tender. Discard the water (as it turns black) and reserve the beans.
Heat oil in a pan and brown the onion. Stir in the ground paste and fry well. Add the tamarind water, tomato puree, coconut milk and beans. Run 1/2 cup water in the blender jar used for grinding and add this water to the pan.
Simmer on low heat for 20 minutes till creamy and thick. Adjust seasoning by adding sugar and salt.
Serve hot with rice, roti or bread.
Note:
- As it is a mildly spiced stew, green chillies are not added but if desired, you can add a couple.
