Spinach Rice and Black-Eyed Peas Indian Recipe

Spinach Rice And Black-Eyed Peas Indian Recipe

Ingredients

• recipe for : Lobhia Palak Pulao
• 2 teaspoons safflower or other neutral oil
• 1 cup sliced red onion
• 1 hot green chile pepper, chopped, seeds removed to reduce heat Pinch of salt
• 1/2 cup dried black-eyed peas, soaked for 1 hour and drained 2 1/4 cups water, divided
• 2 cups packed spinach, or a combination of baby greens
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1 (1-inch) knob of ginger
• 3 cloves garlic
• 3/4 to 1 1/4 teaspoons salt
• 1 teaspoon Garam Masala
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3/4 cup white basmati rice
• 2 tablespoons chopped cilantro, for garnish
• 1/2 teaspoon lemon juice, for garnish

Method

1. Heat the oil in a skillet over medium heat
2. Add the onion, chile, and a pinch of salt, and cook until the onion is translucent, 6 to 7 minutes
3. Remove one-third of the onions to use later as garnish
4. Add the black-eyed peas to the skillet along with 1 1/4 cup water
5. Cover and cook over medium heat for 25 minutes
6. In a blender, combine the spinach, tomato, ginger, and garlic and blend into a smooth puree with 1 cup of water
7. Add the spinach mixture, salt, garam masala, cinnamon, and cardamom to the skillet
8. Mix well
9. Cover and cook for 8 minutes to bring to a good boil.
10. Add the rice to the pan and mix well
11. Cover, and cook for 5 minutes over medium heat
12. Stir, reduce heat to medium-low
13. Cover and cook for 10 minutes, or until the rice and beans are tender
14. Garnish with cilantro, lemon juice, and the reserved onions from Step 1
15. Serve hot
16. To make with canned/cooked black-eyed peas: Add 1 cup cooked black-eyed peas and no water at Step 2
17. Cook for a minute and proceed to the next step
18. Use less salt if the black-eyed peas were already salted
19. To make with brown basmati rice: Soak the rice with the dried black-eyed peas for 1 hour
20. Drain and add both to a skillet at Step 2
21. Proceed with Step 3, adding the spinach mixture, salt, garam masala, cinnamon, and cardamom to the skillet, along with 1 1/2 cups water
22. Cover, and cook over medium heat until the rice and beans are tender, 40 to 50 minutes

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