Recipe – Turkish Börülce Pilaki | Black Eyed Pea Pilaki


Turkish Food is such a joy; light, healthy, colorful it is something I relish a lot. I love to make a few of the dishes which are very similar to ours but with a distinct flavor that is synonymous with the place it comes from. 

Many years ago I had eaten Börülce Pilaki at a food fest, a wholesome and flavorful Turkish dish made with black eyed beans \ cowpea \ lobia cooked in Olive oil with tomato sauce and many other vegetables and spices like onion, garlic, potatoes, carrots, red bell pepper, freshly ground black pepper, sugar, salt, cumin, bay leaf, fresh parsley leaves and spices lots of lemon juice. I had asked the lady how to make it and made once but it wasn’t appreciated in the masala loving Punjabi household. A few months ago I decided to make it again and to refresh the process correctly I referred to Almost Turkish blog by Burcu. I adapted the recipe to make it the way I saw the lady do it.  It’s one preparation everyone must try at least once.

Lobia or Black Eyed Peas is loaded with nutrition and is a good source of folate, vitamin B1, or thiamine, vitamin A, soluble fibre, potassium to name a few. It is extremely versatile too. I love its buttery texture more than other beans.

Pilaki is a fresh and light bean stew eaten as part of the Turkish Meze. It is one of the popular dishes grouped as zeytinyağlı yemekler (olive oil dishes). They can be served hot or cold as a side dish with grilled fish or chicken. I absolutely love this particular one made with black eyed beans or Lobia as know it in India. It is healthy and light to digest so do give it a try.

Ingredients :

Lobia or Black Eyed Peas – 400 gm ( soaked overnight or for a few hours till they swell up)
Onion, roughly chopped – 1 Large
Garlic, chopped- 4-5 cloves
Green chilies, finely chopped – 2
Carrot, thinly sliced or cut in discs – 2
Potatoes, peeled and cubed chopped – 2 medium
Tomatoes, finely chopped – 3-4 large + 4 tbsp tomato paste or 1/2 can of tomatoes
Olive oil – 3-4 tbsp
juice of 1/2 lemon
Bay leaves -2
Cumin Powder – 1/2 tsp
Chopped parsley – 1/2 cup ( I used a mix or Parsley & coriander greens)
Salt – to taste
Sugar – 1/2 tsp
Ground peppercorns – to taste
Crushed red pepper flakes – to taste

Note – Keep in mind to chop all veggies in approximately equal sizes so that they cook evenly.

Method : 

Drain the soaking water of the beans, rinse and put in a pressure cooker with enough water and cook till they are tender but not soft or mushy. They Must retain the bite. Once done, strain them and keep the water aside. Usually it is thrown but I use it later in the dish as it has all the nutrients.

In a heavy bottom pan warm the Olive oil then turn the heat to medium low.

Add onion and let them sizzle as they cook. Add the chopped garlic, stir and sprinkle the sugar. Add salt and pepper and let it all cook for 2-3 minutes.  Make sure the onions don’t brown too much. Just a translucent brown is good.

Add the green chilies and all the vegetables and then give it a good stir. Cover and cook till they are soft but make sure they retain their shape.

Stir in the tomato paste and chopped tomatoes and cook till you get a nicely incorporated saucy texture.

Add the drained cooked beans and stir so everything is incorporated properly. Add the reserved water from beans and boil it nicely. As it boils add in bay leaves, chili flakes, cumin powder and juice of half lemon.

Cook this on a low medium heat for 30-35 minutes or till the beans are soft.

Once the Pilaki is ready turn off the heat and add chopped parsley and / or coriander. Traditionally Dill is an essential part of the Pilaki but I didn’t have it so its not in the recipe. You must add 1 tablespoon full of chopped Dill if available. It gives Pilaki a very nice flavor. Cover the pot and let the steam cook the greens and fill the Pilaki with their aroma. 

Garnish the Pikali and take it out in a serving dish with a wooden spoon and enjoy the melange of beautiful flavours and textures. 

 

Recipe – Punjabi Dum Aloo


 

Since the time I came back from my son’s home I had been craving for the scrumptious food he was feeding me. I am also constant thinking of all the dishes learned from various people during my travel or visit to friends’ homes. It’s been tough lately and cooking has been therapeutic just as painting and writing has been. I am trying to keep myself gainfully occupied and eat healthy too. Many times nostalgia makes me prepare dishes I haven’t made in years. I miss my boys and our time together. I miss normal life and the time I lost struggling to find myself while making peace with others at the same time.  Often this is how I feel :

So many roads.
So many detours.
So many choices.
So many mistakes.
So many crossroads.
So many endings.
So many beginnings.
I have truly “lived”
But Now
I have a feeling my soul is spent
and I have nothing more to give to the world.

Then, when the moment passes I think of the food I love, the people who so generously fed it to me and taught me the process and I count my privilege and my blessings.

Dum Aloo is love in whichever way it is cooked from Kashmiri, Bengali to Banarasi but there is something about this Punjabi Aloo Dum that I find hard to resist. It is a favorite. Again, I would never eat this in a restaurant. I find it very heavy to digest and avoid bI have had extremely delicious aloo dum while visiting a few Punjabi friends. Here is a recipe learned from someone long ago. The texture is beautiful, it has a medley of flavors and my favorite kasoori methi. Like garlic this is one of my go to ingredients for many dishes. Baby potatoes deep or shallow fried and added to a rich creamy gravy is love at first sight. Kasoori methi gives takes its taste to another level. Pair it with hot naans, tandoori roti or just plain phulka and you’ve got a winner. 

Here’s how I make it

Ingredients : 

10-15 – Baby potatoes or big potatoes cut evenly in equal size cubes

1- Large Onion Pureed

1-2 – Large Tomatoes Pureed

4 tablespoon- Whisked Thick Yogurt

1 Pinch – Asafoetida

1 tbsp – Ginger Garlic Paste

1 tsp – Coriander Powder

1 tsp – Red Chili Powder

1 tsp – Cumin Seeds

1 tsp – coriander Seeds

1 Black Cardamom Pod

3-4 – cloves

1/4 tsp – Turmeric Powder

1 tsp – Kashmiri Chili Powder

1/2 tsp – Kasuri Methi or dry fenugreek leaves ( toasted and crushed)

1/2 tsp – Garam Masala

Salt to taste

Sugar – 1/2 tsp

Mustard Oil for shallow frying

6-8 – Cashew Nuts ( Optional. I seldom use them)

Chopped fresh coriander green greens for garnish

Method : 

Wash, pat dry and par boil the baby potatoes in water in which a little salt is added.

Peel, prick them with a fork and shallow fry them in hot mustard oil that’s been already smoked. Set these aside.

Grind the whole spices into a dry mix and set aside.

In the same pan add heat a few teaspoons of oil and add a pinch of asafoetida and cumin seeds. When they crackle add onion puree and saute it till light brown then add ginger, garlic paste and stir again. Once the rawness goes away add the powdered masalas ( except garam masala ) and roast for a minute keeping the flame low so that they don’t burn.

Add tomato puree and saute till the water evaporates ans the masala cooks properly. Add salt and beaten yogurt stirring continuously so that the yogurt doesn’t curdle.

Cook this wet masala on low heat till oil begins to separate then add the fried baby potatoes and mix well so that the potatoes get evenly covered with the masala.

Some people add cashew nut paste to this one I don’t.

Let the potatoes simmer in the masala for two minutes or so. Sprinkle kasoori methi and garam amsala evenly and mix. Keep a little to drizzle over the dish later if you wish.

Add chopped coriander greens. I prefer to add them while the dish is cooking as it imparts a flavor to the dish. Adding at the last stage or as a garnish doesn’t achieve its purpose. I also use the tender stems with leaves.

Add 3/4 cups of warm water to the dish and stir nicely to bring it to a boil then reduce heat to low, cover and cook for another few minutes till you achieve the desired consistency of the gravy. I prefer it thick enough to be scooped up with a piece of naan or kulcha. You can serve it with good steamed basmati rice too.

Let the Dum Aloo stay in the covered pan for ten minutes and then spoon it in the serving dish. Sprinkle a pinch or two of kasuri methi as garnish if you wish. Have it hot with the Indian breads of your choice.