bundgobhi lobhiyewali (cabbage with black-eyed peas) (vegan recipe)

[Guest guest]

here's a good new year's day recipe using black eyed

peas and cabbage. the cabbage was sweet and its flavor

melded well with the black-eyed peas. it was great

reheated because the flavors had time to intensify,

which is good because this recipe made a rather large

batch.

 

bundgobhi lobhiyewali (cabbage with black-eyed peas)

 

1 medium cabbage, cored and thinly sliced

2 medium onions, sliced in thin half rounds

½ -inch piece fresh ginger, grated

4 tablespoons vegetable oil

1 teaspoon cumin seeds

salt, to taste

¼ teaspoon cayenne pepper

½ teaspoon ground turmeric

1 cup cooked black-eyed peas, drained (i used 1 can)

½ teaspoon garam masala

 

in a large heavy-bottomed skillet over medium heat,

warm the oil. add the cumin. when it darkens (1 to 2

seconds), add the grated ginger. cook for 1 minute,

then add the sliced onions and sauté until lightly

browned (about 8 minutes). add the cabbage, salt,

cayenne, and turmeric. stir, cover, reduce the heat to

low, and cook until the cabbage is just done (about 20

minutes). add the black-eyed peas, cover, and cook for

another 5 minutes. mix in the garam masala.

 

 

recipe source: from bengal to punjab: the cuisines of

india by smita chandra (the crossing press, 1991).

 

 

 

 

 

 

 

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