Bundgobhi Lobhiyewali (Cabbage with Black-Eyed Peas) & Masoor Masala (Spicy Lentils)

From September 28, 2004:  I made this incredibly delicious Indian meal last week.  I made bundgobhi lobhiyewali (cabbage and black-eyed peas) and masoor masala (spicy lentils).  I served these dishes with basmati rice, potato and green pea samosas ( I cheated and got some premade frozen samosas and fried them at home…. I do make my own most of the time, but they are time-consuming),  popadoms (fried Indian crackers imbedded with spices), and tamarind chutney (from a jar….Sashi Indian Magic brand).  Check out the recipes below.  

Bundgobhi Lobhiyewali (Cabbage with Black-Eyed Peas)

I liked this dish. 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 (Iused 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 and serve.

Recipe source: From Bengal to Punjab: The Cuisines of India by Smita Chandra (The Crossing Press, 1991).

Masoor Masala (Spicy Lentils)

Masoor masala was the star of our Indian meal.  The addition of the spinach really made it incredible.  I’m assuming you could add other kinds of vegetables with good results….zucchini or cauliflower would probably be good additions to the lentils.  This dish is nutritious and incredibly inexpensive to prepare.  It is also awesome the next day because the flavors have had time to intensify. 

Masoor Masala (Spicy Lentils)

1 cup whole brown lentils
4 cups water
salt, to taste
½ teaspoon ground turmeric
2 medium onions, chopped finely
2 cloves garlic, minced
2 tablespoons vegetable oil
tiny pinch crushed asafetida (optional)
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
¼ teaspoon cayenne pepper
1 large tomato, chopped
5 to 10 ounces frozen chopped spinach (defrosted)

Wash the lentils, removing any broken pieces and debris. Place the lentils and the water in a large, heavy-bottomed saucepan, and let soak for 1 hour. Add the salt and turmeric, and cook covered over low heat until tender (about 30 minutes).

Meanwhile, in a small heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. when the spices darken (1 to 2 seconds), add the chopped onions and garlic and cook until browned (8 to 10 minutes). add the coriander, cayenne, and tomato; cook until the tomato is soft (about 5 minutes).

When the lentils are cooked, add the onion-tomato mixture and frozen spinach, stir, and cook for another 5 minutes (or until spinach is warm through).

Recipe adapted from: From Bengal toPunjab: The Cuisines of India by Smita Chandra (The Crossing Press, 1991).

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