Keema Lobia _Black Eyed Peas with Ground Chicken
This dish is inspired by the recipe on the Tea for Turmeric site. I have simplified her recipe further, and used ground chicken. It is still Keema Lobia. Keema is the ubiquitous word for ground meat in Hindi, and Lobia is black eyed peas.
So Keema Lobia is Black Eyed Peas with ground chicken in my case. It is happily made in the instant pot.
My Keema Lobia Story
This is round two, following pre-vacation round one. The dish uses everyday ingredients and keeps well in the refridgerator. Now it is a part of our meal rotation. Comforting, hearty with just enough wholesomeness for a good one pot meal.
Speaking of Tea for Turmeric, I enjoy reading the blog and particularly love her instant pot recipes. I feel they are flavorful and yet practical. Also, love the Pakistani recipes.
How to Enjoy this Dish
I serve this Keema Lobia with with sliced cucumbers and carrots. Oh, and also with some pickled onions.
This makes it a complete wholesome meal. It is almost like a chili of sorts. It reminds me of my Bengali ghooghni.
The weather is donned in a distinct fall in the air kind of spirit. All the comforting spices, make this a perfect seasonal transition kind of meal.
Make yourself a large batch of this humble curry, and you will be thanking yourself through the week. If you are looking for a vegetarian variation of black eyed peas, my punjabi lobia will be a good fit. And honestly, something tells me that this recipe made without the meat is just fine. There is plenty of flavor to see you through.
My new thing this school year is to find some variety with the breakfast series. I think dinner is thankfully in good shape. As good as it gets kind of shape. Enough for me to work in my night walks.
Some of my changes from the original are as follows:
- I use ground chicken instead of ground beef.
- I do not cook the black eyed peas separately, instead I cook it one shot.
What I do feel is important for the flavor,
- The addition of the green chilies and the ginger at the end of the recipe is essential for the flavor.
Other interesting ground chicken recipes include Keema Pau and Keema Samosa.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A comforting melange of black eyed peas cooked with ground meat.
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium sized onion, chopped
- 2 cloved of garlic minced
- 1 teaspoon powdered cumin
- 1 teaspoon ground black pepper
- 1/2 pound of ground chicken, turkey or any other meat of your choice
- 1 teaspoon salt
- 3/4 cup black eyed peas soaked for at least and hour (see notes)
- 1/2 teaspoon garam masala
- 1 tablespoon freshly minced ginger
- 1 serrano pepper, minced
- Chopped cilantro
Instructions
- Turn on the instant pot.
- Add in the oil and heat for a minute. Add in the whole cumin seeds and wait until they sizzle.
- Add in the onion and the garlic and saute for 2 minutes.
- Add in the powdered cumin and ground black pepper with the ground meat.
- Add the salt and stir well.
- Add in the black eyed peas with 1 cup of water.. Turn off the saute mode. Cover and set to 8 minutes of pressure. Allow a natural release.
- Remove the cover, set to saute mode. Stir in the garam masala, minced ginger and the Serrano pepper. Stir in the chopped cilantro.
Notes
The original recipe calls for using cooked black eyed peas, so you can actually work with a can of black eyed peas, in which case just pressure for 2 minutes.
If you do not soak the black eyed peas, just increase the pressure time by 3 minutes.
Nancy
I made this today with the following [slight] changes: used ground beef; added one chopped tomato along with the spices; added 1/2 tsp coriander, 1/2 tsp chilli powder, and 1/4 tsp turmeric; added the spices and tomato to the cooked-down onion and garlic and cooked for about 30 seconds-one minute; added the ground beef after that and cooked on high saute until pink was gone; added 2 minutes after the 8 min + natural release because I wanted the beans a bit softer. My son gobbled down almost half of it soon after it was done and loved it!
rinkub@aol.com
Wonderful! Always happy when young people like my recipes.