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rmkoramaCreated 29 Jan 2013 03:02, Updated 29 Jan 2013 03:03
Spiced Black-Eyed PeasFrom Easy Indian Cookbook by Manju MalhiINGREDIENTS METHOD 2. Add the beans, turmeric, and asafoetida to the oil and stir one minute, or until you can smell the aroma of the spices. 3. Stir in the cumin, salt, and chili powder. Pour the boiling water over, add the yogurt, and stir well. 4. Cover the pan, reduce the heat, and simmer 6-8 minutes until droplets of oil appear on the surface. 5. Sprinkle with the ginger and cilantro leaves, then serve hot with chapatis. |
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