Black Eyed Pea Rice | Thattaipayaru Sadham

 This was my mom’s recipe . she makes this rice atleast once in a month. As the pulses are protein rich , it was a healthy recipe. Well Mothers always feed their  kids healthy .

 Black eyed pea is known as Thattaipayaru in Tamil. In our kongu region , it is one of the widely used pulse. It will be cooked in the same way as dhal fry and served along with rice and ghee.

 This legume is called as Lobia in Hindi.

Black eyed pea / bean  is a legume is a subspecies of cowpea. It is widely cultivated in many countries of Asia.

 Black eyed peas contain calcium , folate , protein , fiber and vitamin A, all for less than 200 calories.

In southern United states , eating Black eyed peas on New years Day is thought to bring prosperity in the New year.

Black Eyed pea is widely used worldwide.

 This one pot meal is easy to make within minutes.

Requirements :

Rice – 2 cups

Black Eyed Peas – ½ cup

Onion – 1

Tomato – 3

Oil / ghee  – 2 tbs

Bay Leaf - 1

Salt as required

To Grind :

Red Chilly – 5

Cinnamon – 1 inch piece

Cloves – 3

Star Anise – 1

Mace – 1 small piece

Cardamom - 1

Aniseeds – ½ tsp

Ginger – 1 inch piece

Garlic – 6 – 8 cloves

Method :

Grind the ingredients for grinding in to a fine paste with little water.

Dry roast the black eyed peas.

Soak the rice  and legume together for 15 minutes.

Chop the onion and tomatoes.

Heat ghee in the pressure cooker ,  add the bay leaf let it fry.

Now , add the chopped onions and sauté well . cook the onion till it turns translucent.

Add the chopped tomato and sauté well till it is mashed.

Add the grounded masala and sauté.

When the raw smell of the masala leaves , add the soaked rice and legume.

Sauté for five minutes.

Then add 4 ½  cups of water and salt as required.

Mix well and close the lid.

Cook for a whistle and 5 minutes in low flame after the whistle comes.

Let the steam escapes.

Stir once to evenly spread the legume as it comes on top while cooking.

Black Eyed Peas rice is ready to serve.

Serve with any Raita of your choice.

Note :

we usually dry roast and store all the pulses and legumes to avoid insects. If the lobia is already roasted means , no need of roasting again.

Using roasted lobia will enhance the taste.

 

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