Feijoada | Goan Black-eyed Peas Curry
Alhamdulillah! With the help of FB group for Yanbu ladies, I found a lovely family who was willing to take care of Ragee until I come back from vacation. So last night was the day and I believe more than us, Ragee was feeling very overwhelmed and kind of knew something was going on as she saw us pack her all things. She went hiding the moment she saw a box - that is so unlikely of her. :-(
So her journey down the stairs to the car was on F's shoulder. Then I hugged her and kept close to my lap while he drove carefully trying not to get her attention to the wheel. Her fear filled face, no meowing, no licking, no playing, just gazing through the window and occasionally looking at my face reminded me of the day we picked her up a month ago. She fell asleep in my arms even though the drive was less than 30 minutes. Once we reached, Alhamdulillah the kids were all over Ragee and she was trying to get to a corner away from all the new face. I am sure in a day she will adapt to the new place and people. I can see how much she will enjoy the new family, though the mother of the kids jokingly stated she will send me videos of kids torturing ragee! :-D I am thankful that Ragee got a new temp home and myself a new friend.
So here is another favourite recipe before I go MIA.
From the past eat-out experiences, I have learnt to avoid ordering food with fancy names because they almost always tend to be bad taste, except for Baba Ganoush and now this Feijoada.
Lobia or Black eyed peas was a post-Yanbu love. I don't remember having it or cooking it back in India. I still wonder which one I like better - Lobia or Chickpeas! Honestly, I never went beyond lobia masala until I stumbled upon the possibilities of dishes this legume can offer!
So in the quest for a new lobia dish, I came across Feijoada and like I mentioned, I was drawn to its fancy name and cooked it the very next day. Well received. Gets better as it sits. Finger-licking good. Lingering taste. I had to make again and this is a keeper!
The Wiki says that Feijoada (beans in Portuguese) is a stew of beans with meat which is a typical Portuguese dish and the recipe can differ slightly from one country to another. I have not done my usual research or hunt for the authenticity of the dish before cooking. But now that I know this is usually cooked with meat, I am planning to look out for more options and make a non-veg version too. InshaAllah.
This version of Black-eyed pea Feijoada is adapted from archanaskitchen contributed by Revati Upadhaya.
This recipe has Pomegranate molasses that I added instead of tamarind paste. I have tried both ways and you can hardly make the difference.
Feijoada | Goan Black-eyed Peas Curry
3/4 cup black-eyed peas, soaked for 4-6 hours or overnight
2 tablespoons cooking oil (Sunflower oil)
2 large onions, chopped finely
5 to 6 large garlic cloves, minced
1.5" inch ginger, grated
2 to 3 medium tomatoes, blended to puree along with 2 green chillies
1/2 cup thick coconut milk
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt to taste
1/2 tablespoon raw sugar or Jaggery powder
1 teaspoon Pomegranate Molasses or tamarind paste
Juice of 1 small lime
- Wash and drain the soaked black-eyed peas thoroughly.
- Add them into a pressure cooker with sufficient water and pressure cook the beans until soft and tender. (4 whistles and let it cool on its own)
- Puree the tomatoes by roughly chopping them into large chunks and blend without adding water till they are lump free.
- heat some oil in a deep saucepan or curry pot and add the sliced onions.
- Saute onions until they are golden.
- Add the minced ginger and garlic and continue to sauté for 4-5 minutes.
- Next, add the red chilli powder, turmeric powder, coriander powder and cumin powders and mix well.
- Pour in the tomato puree and mix everything together and cook until oil begins to release.
- Tip in the cooked black-eyed beans and mix for a minute.
- Add salt, coconut milk, and a little water to bring it to the consistency you desire.
- Add the jaggery and pomegranate molasses or tamarind paste and stir well.
- Simmer the curry for 5-6 minutes, ensuring not to allow it to boil vigorously.
- Drizzle some lemon juice and chopped coriander and serve Feijoada (Spicy Goan Black-eyed Peas Stew) hot with chapatis or rice or even a slice of bread.
Just as in the case of Umma's Cherupyre curry picture, for this curry too I had clicked each attempt of making this before I could land up with this decent picture. I must thank the two days we were internet deprived - the time when I made a soft toy for Ragee (seen in the image) and this curry - both the activity was so calming!