Black Eyed Peas Pulao Food

MASALA BLACK-EYED PEAS

Steps:

• Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes.
• Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.)
• Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.

PULAO

Steps:

• Thoroughly rinse the rice in a fine-mesh sieve until the water running under the sieve looks clear. Soak the rice in water in a medium bowl for 15 to 20 minutes - close to the time it'll take for you to assemble the other ingredients and cut the vegetables. Drain the rice, ensuring there isn't any excess water dripping off the grains (this will result in mushy pulao).
• In a medium Dutch oven, melt the ghee over medium heat. Add the cumin seeds, and once they start to brown and dance around in the oil, about a minute, turn the heat down to low and add the remainder of the spices (black peppercorns, cinnamon stick, bay leaves, cloves, cardamom, turmeric). Cook, stirring, for another minute, until fragrant, turn the heat back up to medium and add the vegetables and rice. Toss to coat everything in the oil and spices, and cook, stirring occasionally, until the potatoes are just beginning to soften, 2 to 3 minutes.
• Add the salt and 2 cups water and bring to a boil over high heat. Once it's boiling, turn the heat down to low, cover and cook for about 15 minutes (if your burner is small, this could be more like 20 minutes). Then, remove from the heat and let the pulao sit, undisturbed and still covered, for 10 minutes. Uncover and gently mix. Serve with papad, yogurt and achaar or simply drizzle with ghee.