🌱 Vegetarian | Vegan-Friendly | High Protein | One Pot
✅ Ingredients:
½ tsp oil or ghee
¼ tsp cumin seeds
¼ small onion, finely chopped
1 small garlic clove, minced
½ tsp grated ginger
1 small green chili, slit or chopped (optional)
¼ tsp turmeric powder
¼ tsp garam masala (or curry powder)
Salt, to taste
¼ cup dried black-eyed peas, soaked overnight (or ½ cup cooked)
¼ cup basmati rice, rinsed
¾ cup water
Chopped cilantro or mint, for garnish (optional)
Lemon juice, to taste (optional)
🔪 Instructions:
(If using dried black-eyed peas) Pressure cook or boil the soaked peas in salted water until soft (about 2–3 whistles in a pressure cooker or 15–20 mins boiling). Drain and set aside.
Sauté the base In a small pot or pan, heat the oil. Add cumin seeds, let them splutter. Add onions, sauté until golden. Add ginger, garlic, and green chili, and cook for 30–60 seconds.
Add spices & mix Stir in turmeric, garam masala, and salt.
Add rice & peas Add the rinsed rice and cooked black-eyed peas. Stir to coat everything in the spices.
Add water & cook Pour in ¾ cup water. Bring to a boil, then reduce to low heat. Cover and cook for 12–15 minutes, or until rice is tender and water is absorbed.
Fluff & finish Let it sit for 5 minutes. Fluff gently with a fork. Garnish with cilantro and a squeeze of lemon juice.
🍽️ Optional Add-ins:
Chopped tomato (add after sautéing onions)
Spinach or peas (stir in with rice)
Whole spices (1 clove, small bay leaf, or cinnamon for extra aroma)
