Posted in Recipes, Salads

Saladu Ñebbe – Black Eyed Peas Salad from Senegal!

Some time ago, dear Husband and I made a pact to eat light dinners twice a week. That is when I thought of trying out 100 different (sometimes repeated if I really like them… ooooh that watermelon feta one) salads which make me happy. Why happy, I will tell you. Numero Uno, I don’t have to slog over the stove in the kitchen that night Yay! That count right! You would know if you cook regularly. And second, the satisfaction of shoving in something fresh and healthy into my belly. Now, I literally stalk Instagram and Pinterest for ideas. I have already ventured into 2 digits, which you will be able to see here on my Instagram feed, but haven’t yet posted to the blog. I will get right onto that, once I finish chomping on my rabbit food!

{ New Post } Black eyed peas Salad / Senegalese Saladu Ñebbe ~ Salad 12 of #100happysalads ! Recipe also up on the blog! Its pretty much like any another salad that I have made so far except for the addition of Black eyed peas / Lobia beans! The recipe is adapted from @globaltable's blog. Ingredients: 1/2 cup dry black-eyed peas ( called Lobia / लोबिया / સફેદ ચોળા ) , soaked for about 6-8 hours and then pressured cooked handful coriander, chopped (about 1/4 cup) 1 red onions, finely chopped 2 medium tomatoes, finely chopped 1 cucumber, peeled and deseeded if it contains hard seeds, 1 bell pepper, finely chopped 1 lemon, juiced (to taste) 2 Tbsp olive oil salt, cumin powder & pepper, to taste Method: Pressure cook the black eyed peas with enough water and salt till cooked but firm. Let it cool down to room temperature. Chop all the veggies ahead of time, say 15 minutes ahead of serving, and refrigerate. Just before serving, whisk olive oil, lemon juice, finely chopped coriander and seasoning till frothy and pour all over the peas and veggies. Toss and serve. #blackeyedpeas #lobia #salad #saladnight #saladfordinner #vegan #vegetarian #dairyfree #meatfree #paleo #cleaneating #instagood #igers #healthyfoodporn #whatsfordinner #whatsonmyplate #lowcarb #vscocam #vscofood #senegal #instadelecious #globaltableadventures #srujans100happysalads

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Recipe:

Serves 2
I have adapted the recipe to my Indian palate with inspiration from the blog Global Table Adventure which you can refer to here.

Ingredients:

1/2 cup dry black-eyed peas ( called Lobia / लोबिया / સફેદ ચોળા ) , soaked for about 6-8                                                               hours and then pressured cooked
handful coriander, chopped (about 1/4 cup)
1 red onions, finely chopped
2 medium tomatoes, finely chopped
1 cucumber, peeled and deseeded if it contains hard seeds,
1 bell pepper, finely chopped
1 lemon, juiced (to taste)
2 Tbsp olive oil
salt, cumin powder & pepper, to taste

Method:

Pressure cook the black eyed peas with enough water and salt till cooked but firm. Let it cool down to room temperature.
Chop all the veggies ahead of time, say 15 minutes ahead of serving, and refrigerate.
Just before serving, whisk olive oil, lemon juice, finely chopped coriander and seasoning till frothy and pour all over the peas and veggies.
Toss and serve.

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