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Black-eyed Pea Sweet Soup PDF Print E-mail
Ingredients (use vegan versions):
  • 2 cups (348 g) hot cooked sweet rice
  • 2 cups (340 g) raw black-eyed peas
  • 1 cup (200 g) vegan sugar
  • 1/2 cup (120 g) heavy coconut milk
  • 1/4 teaspoon vanilla
Directions:

1. Soak black-eyes peas overnight and drain. Pressure cook in 4 cups (948 g) of water for 20 mins (until tender but not falling apart).

2. Combine all ingredients, except for rice, in a pan. Heat the soup; when it starts to simmer add the hot rice.

3. Simmer, covered, for 20 minutes or as needed, stirring regularly to prevent burning on. Soup is finished when it's somewhat thickened.

4. Serve hot or cold.

Serves: 8

Preparation time: 60 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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