"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday, 18 July 2012

Tangy Three Pea (Black Eyed Peas, Cowpeas and Pigeon-Pea) in Sofrito (Spanish Tomato sauce)

It has been a while since my last post. This is because I am on vacation and also because I have been experimenting with some of my older recipes in a modern light and with a few new adventurous recipes inspired by some of my favourite popular chefs. That will follow in posts to come. I have had quite a few requests for international vegetarian cuisine. Today I have for you a Spanish inspired dish that I served with white long grained rice and brown rice. You can also accompany it with Spanish Rice.

Tangy Three Pea in Sofrito served with Rice

I chose the Black Eyed Pea, CowPea and Split Pigeon Pea as I thought it would make for a very good combination and I was right it did! Black Eyed Pea is commonly made over New Year's. It is said to ward of 'Bad Eye' and helps kick start the New Year on a clean slate!

You need:
  • 2 bell peppers - finely diced
  • 2 cups Homemade Tomato puree or 1 cup crushed tomatoes *Note if using commercial tomato puree, you can add just one can
  • 2 cups Black Eyed Peas
  • 2 cups Cowpeas or Red Lobia
  • 11/2 cups Split Pigeon-Pea or Toor Dal
  • 1 tbsp ground pepper 
  • 1 tbsp paprika (optional - additional 1 tbsp if you like it spicy)
  • Salt to taste
  • 1 tbsp Olive Oil
  • 2 large onions diced small
  • 4 cloves minced garlic
  • 1 cup vegetable stock (or beef or chicken stock. You can also add  2 cups of sliced chorizo if you are opting for the non-veg option)
  • 1 bay leaf
  • Optional - 1 tsp Asafoetida powder
  • 1 bunch cilantro finely diced
  • 1-2 dried red chilies

The make:

Preparation time: 8 hrs, Cooking Time: 1 hour, Serves 4-6 adults

    Last stir in
    Showing off my 3-pea magic

  1. Clean and soak the Black Eyed Peas and Cowpeas overnight with at least 2-3 cups more water than the quantity of peas. Drain off before use.
  2. Make a sofrito of the tomato puree, bell peppers, paprika, garlic and salt. Sofrito is a basic tomato sauce that is used commonly all over Spain. I have not mentioned this separately in another recipe as I did not make the traditional one made with crushed tomatoes this time. I basically used my Homemade Tomato Puree along with the above mentioned ingredients. To make the Sofrito, heat 1 tbsp of Olive oil and saute the onions and garlic until translucent. Add the bell peppers and saute for another 5 mins. Lower the heat to avoid the veggies from burning and add the tomato puree or crushed tomatoes. Season with salt and paprika. Saute for another 5-10 minutes. Set aside
  3. Cook the peas in a deep bottomed pot or pressure cook for 10-15 minutes with Asafoetida(optional) and ground pepper.
  4. Saute the dried red chilis in Olive Oil for a minute and add the sofrito. Add the cooked peas to the sofrito and top with cilantro. Serve hot with Spanish Rice or white long grain rice.
Served up!

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