Introduction
I just realized that the coming soon banner for this dish was posted close to two months ago, and I thought it was already posted. Keeping long story short, we use black-eyed peas or "Bodhi" in a lot of our typical Nepali/Newari dish. It is one of the main dish that needs to be in newari puja. Again, this dish is very simple to prepare just like Rajma. It is yum and obviously packed with protein. So, let's get it started! Follow the recipe below for you to enjoy.
Makes about 3 - 4 servings
Bodhi/Bhuti Sadheko (Black-eyed Peas Salad)
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| Bodhi/Bhuti Sadheko (Black-eyed Peas Salad) |
Ingredients Needed
- Dry Black-eyed Peas - 3/4 cup
- Salt and Cumin Powder to taste
- Turmeric Powder - 1/2 tsp
- Ginger/Garlic Paste - 2 tsp
- Mustard Oil - 1 tbsp
- Dry Black-eyed Peas - 3/4 cup
- Salt and Cumin Powder to taste
- Turmeric Powder - 1/2 tsp
- Ginger/Garlic Paste - 2 tsp
- Mustard Oil - 1 tbsp
Steps to follow
Soak 3/4 cup of black-eyed peas overnight.
Wash off the soaked black-eyed peas when you are ready to prepare.
In a pressure cooker, add the soaked peas and water just to cover the peas. Add salt and turmeric powder for taste and color. On a medium heat, cook until you have 3 - 4 whistles.
Turn off the heat and let it cool off for 5 minutes.
Remove the lid and drain the excess water.
In a bowl, add the cooked peas. Add salt, cumin powder to taste along with 2 tsp ginger/garlic paste. Add unheated 1 tbsp mustard oil.
Add all ingredients
Mix well.
Mix well
The salad is ready and can be served with beaten rice. I like it better with beaten rice/chuira.
Traditional Delicacies
Soak 3/4 cup of black-eyed peas overnight.
Wash off the soaked black-eyed peas when you are ready to prepare.
In a pressure cooker, add the soaked peas and water just to cover the peas. Add salt and turmeric powder for taste and color. On a medium heat, cook until you have 3 - 4 whistles.
Turn off the heat and let it cool off for 5 minutes.
Remove the lid and drain the excess water.
In a bowl, add the cooked peas. Add salt, cumin powder to taste along with 2 tsp ginger/garlic paste. Add unheated 1 tbsp mustard oil.
Mix well.
The salad is ready and can be served with beaten rice. I like it better with beaten rice/chuira.Wash off the soaked black-eyed peas when you are ready to prepare.
In a pressure cooker, add the soaked peas and water just to cover the peas. Add salt and turmeric powder for taste and color. On a medium heat, cook until you have 3 - 4 whistles.
Turn off the heat and let it cool off for 5 minutes.
Remove the lid and drain the excess water.
In a bowl, add the cooked peas. Add salt, cumin powder to taste along with 2 tsp ginger/garlic paste. Add unheated 1 tbsp mustard oil.
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| Add all ingredients |
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| Mix well |
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| Traditional Delicacies |
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