3 recipes that use black-eyed beans, with photos, step-by-step instructions and cook times. The quickest, Methi palak dhokra, takes 40 minutes. It is most often cooked with garlic, spinach and asafoetida.
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A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.
Torshe tareh is one of the dishes that marks Gilan's cooking as different from the rest of Iran: a dark, sour, garlicky stew of finely chopped greens, cooked down with rice flour and soured with bitter orange juice or dried sour plums, then finished with eggs. It is made in the Rasht area all year round and eaten with kateh rice, often alongside salted fish for those who eat it; this version is vegetarian with black-eyed beans for body. The common mistake is undercooking the herbs, which leaves the stew grassy instead of deep and savoury. Chef's tip: fry the chopped herbs until they turn almost black-green and stop smelling raw before any liquid goes in.
A big sizzling griddle of boiled fresh beans and vegetables (peas, pigeon peas, black-eyed beans, soya beans, kidney beans, corn, cassava, sweet potato, baby potatoes and roasted plantain) tossed with sesame seeds, onions and a green chilli, ginger and garlic paste. It's filling, colourful and feeds a crowd at a barbecue. Serve sizzling hot straight from the tawa.
Indian
Persian
