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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: ajayshah@alhena.usc.edu (Ajay Shah)
Date: 30 Nov 91 06:09:16 GMT
Subject: LACTO: Choda Kahdi (Indian Blackeyed Peas Curry)
Summary: orig. subject: VEGAN: choda kadhi (blackeye peas curry) (Indian)
Archive-Name: recipes/lacto/choda-kahdi
Keywords: recipe lacto choda kahdi
Followup-To: rec.food.veg
Organization: University of Southern California, Los Angeles, CA
Approved: aem@mthvax.cs.miami.edu
Ingredients:
0.5 pounds frozen blackeye peas (choda)
1 cup yogurt (ideally homemade curd, else plain yogurt is ok)
2 T vegetable oil
2 green chilis
0.5 t mustard seeds
0.5" ginger
pinch of aseofetida (hing)
1.5 t gram powder (besan)
salt to taste
0.25 small onion minced fine and cilantro (toppings)
Algorithm:
1. Boil the blackeye peas till they are soft. This can be done in a
microwave. Try to use the correct amount of water so that you don't
have much left when they are done; else dump the surplus water.
2. While them peas are getting boiled, mix one cup of yogurt
with salt, 1.5 cups of water and the gram powder. Mix
thoroughly, taking care to eliminate all lumps.
3. Put all this on heat -- mixture of step 2 and boiled+drained
blackeye peas of step 1.
4. Cook thoroughly. A useful rule of thumb is that it's done
when even under high heat it doesn't rise to the top of the vessel.
5. Now in a seperate small vessel, heat the oil. When the
oil is hot, add the mustard seeds. When the mustard is popping,
add the chilis and ginger. After a few seconds, add the
hing. Put this entire mixture into the main pot.
6. Cook on high for five more minutes. At the end, garnish
with onion and cilantro. Serve with good rice (i.e., basmati).
Ajay Shah, (213)734-3930, ajayshah@usc.edu