Inspiration for cooking can be drawn from a lavish buffet restaurant or from a simple meal at a temple made with the most basic of ingredients; from a loving great grandmother or sometimes a 5 year old even. The possibilities are infinite & the only tools one needs are an open mind & a speck of imagination.
En route from Bangalore to Mysore, there is a restaurant, Kamat Loka Ruchi and on a sultry weekend road trip, the husband & me decided to lunch here. The restaurant is dressed in a simple attire sans any frill or fancy; simple dining chairs & tables, limestone sculptures of Gods & Goddesses, scraps of rotis strewn here & there and even harmless fruit flies to keep one company. Most customers are tourists punctuated with theater artists from the adjoining ” Janapada Loka”. The friendly staff run hurriedly from table to table not just merely serving utterly delicious food but also eagerly coaxing hungry patrons to relish the myriad of dishes and treating them to bonus helpings like a well meaning relative.
Now, the food. Their speciality is cuisine from North Karnataka , all served on the traditional banana leaf & comprising Jowar rotis( with a nice spoonful of butter), brinjal curry, Black eyed peas curry, Methi & onion salad, Bajji(veggies coated with chickpea flour & fried), Sambar , Rasam(lentil soup) & Curds. Dessert is Holige ( sweet rotis with a dal filling) & a banana. Simple, unsophisticated soul food that will leave one supremely satiated.
The Black eyed peas curry from Kamat is a treat for a legume lover like me. But, a drive of 1.5 hours on sunny Sunday afternoons can leave you too tired to face the tyranny of Mondays. So, one morning I decided, why not try it at home…”if it fails, then at the least I tried, but if it works, then nothing like it”. Well, it turned out to be the latter and I’m not going to toot my own horn & say that it tastes exactly the same. But, it’s my version & will have to do until I visit Kamat again.
The curry I present to you today celebrates the goodness of black eyed peas or lobiya. I’ve paired these protein-rich lentils with another favourite, spinach leaves. But, if spinach is not your cup of tea, then it can be omitted or replaced with other leafy greens such as fenugreek. An aromatic spice mix brimming with coconut brings it all together. It pairs well with rice or rotis but don’t forget to include a dollop of ghee!
Hope you like this one!
RECIPE FOR BLACK EYED PEAS CURRY
3/4-1 cup lobiya /black eyed peas/cow peas (once soaked, this will yield about 2- 2.5 cups)
2 cups chopped fresh spinach
3-4 green chillies
1 Dry red chilli
1/2 cup fresh grated coconut
1 medium sized onion, roughly chopped
1/2 tsp turmeric powder
1/2 tbsp jeera/cumin seeds
1 tsp oil
salt to taste
1 tsp oil
1 tbsp mustard seeds
Pinch of Hing powder/ Asofoetida
1-2 dry red chillies
1. Soak the black eyed peas/lobiya overnight.
2. Once soaked, drain the water off and wash the peas well. Then pressure cook it with 3 cups of water. (can even be cooked in hot water in a pot but will take a longer time)
3. Once cooked & cooled, grind together,
dry red chilli
1/4th cup heaped, cooked lobiya/black eyed peas
and roughly 1/4th to 1/2 cup of water
Grind to a medium coarse/smooth paste.
4. In a kadai/deep bottomed pan, add a tsp of oil. Once it’s heated, add the chopped spinach and let it cook until the stalks are tender.
5. Add the cooked black eyed peas to this. Add the ground paste, salt and let it all come to a boil.Keep stirring from time to time to ensure that it doesn’t stick to the pan. Remove from heat.
6 To temper, in a small pan/ tadka pan, take oil and let it heat up. Add the mustard seeds and allow it to splutter. When done, add hing & dry red chillies. Add tempering to the curry and serve hot with rice/chapati.