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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.6 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Spicy rice with black eyed peas and potatoes calories by ingredient
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Spicy rice with black eyed peas and potatoes

Submitted by: INDOSUNGOD

Introduction

Indian style spcied rice with black eyed peas and potatoes. Black eyes can be substituted with any beans like chick peas, kidney beas or lima beans.

I have used a pressure to cook the rice. An electric rice cooker can be used to cook the rice after the spices have been sauted on a stove top.

Any type of onion can be used. I prefer red onions Green onions or scallions can also be used.
Indian style spcied rice with black eyed peas and potatoes. Black eyes can be substituted with any beans like chick peas, kidney beas or lima beans.

I have used a pressure to cook the rice. An electric rice cooker can be used to cook the rice after the spices have been sauted on a stove top.

Any type of onion can be used. I prefer red onions Green onions or scallions can also be used.

Number of Servings: 4

Ingredients

    1. 1 cup of black eyed peas (soaked, substitute with beans of choice - chick peas, red kidney beans, lima beans)
    2. 2-3 cups of peeled diced potatoes
    3. 1 cup of basmati rice (or any long grain rice, brown rice will work too)
    4. 1 cup of sliced onions
    5. 1 cup of finely chopped tomatoes (2-3 tomatoes)
    6. 2 inch piece of ginger + 5 garlic cloves + 5 green chilies minced fine or run through a food processor
    7. 2 handfuls of mint leaves chopped
    8. 2 tbsp chopped coriander leaves
    9. 1/2 tbsp of red chili powder (adjust to taste)
    10. to powder - 3 cloves, 1/2 inch piece of cinnamon stick + a small piece of star anise - optional ( 2 tsp substitute with store bought garam masala)
    11. seasonings: curry leaves, 1 bay leaf and a pinch of fennel seeds
    12. salt to taste
    13. 1 tsp oil + 1 tsp ghee

Directions

1. Boil the black chick peas for 10 minutes and set aside (should be only 1/2 cooked).
Wash and soak for the rice for 1/2 hour
2. Heat a pressure pan (or a pan in which you can cook the rice to finish) and add oil when hot add the seasonings
3. Add the onions and saute till they are translucent, add the minced garlic,ginger,green chillies and saute for a few more minutes, take care not to burn them
4. Add the powdered spice mix if doing so, add the chopped mint and coriander leaves and saute till they wilt
5. Add the chopped tomatoes and let them get soft
6. Add the rice,potatoes and the black eyed peas and mix it in [I usually have the spices cooked to this stages 2-3 hours earlier, rice is added and cooked later]
[The whole thing can be transfered to a electric rice cooker with 1 3/4 cups of water a this stage and cooked]
7.Add enough water 1 3/4 cups of water and let it come to a boil. Check for salt and heat and add salt and chili powder as required.
8. Let the rice cook till 3/4th of the water is absorbed
9. Close the lid of the pressure cooker, put the weight and let cook in heat which is just below medium for 6-8 minutes
Turn off the heat, don't wait for the whistle, let it sit for 10-15 minutes before opening and mixing everything together.

Number of Servings: 4

Recipe submitted by SparkPeople user INDOSUNGOD.






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