Kashmiri-style Salatu Niebe

Ingredients

In this Kashmiri adaptation of Salatu Niebe, the traditional Senegalese dish is infused with the aromatic spices of Kashmir. The original recipe is enhanced with Kashmiri chili powder, cardamom, cinnamon, and cloves, which add a unique warmth and depth of flavor. The dish retains its heartiness and nutritious value, while incorporating the distinct flavors of Kashmiri cuisine. We alse have the original recipe for Salatu niebe, so you can check it out.

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon Kashmiri chili powder 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 14g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat oil over medium heat and sauté the chopped onion until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
4. 4.
   Stir in the diced tomatoes and cook until they soften.
5. 5.
   Add the Kashmiri chili powder, ground cardamom, ground cinnamon, ground cloves, and salt to the pot. Mix well.
6. 6.
   Add the soaked black-eyed peas to the pot and pour in enough water to cover the peas.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
8. 8.
   Once cooked, adjust the seasoning if needed.
9. 9.
   Serve the Kashmiri-style Salatu Niebe hot, garnished with fresh cilantro and a squeeze of lemon juice.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce the cooking time and ensures they cook evenly. Rinse them thoroughly before using.
• Kashmiri chili powder — Adjust the amount of Kashmiri chili powder according to your spice preference. It adds a mild heat and vibrant red color to the dish.

Tips & Tricks

• For a creamier texture, you can partially mash some of the black-eyed peas once they are cooked.
• Serve the Salatu Niebe with steamed rice or naan bread for a complete meal.
• Adjust the spice levels by adding more or less Kashmiri chili powder.
• Experiment with different garnishes such as sliced green chilies or toasted almonds for added flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Kashmiri-style Salatu Niebe hot as a main dish. It pairs well with steamed rice or naan bread. Add a squeeze of lemon juice for a tangy kick and garnish with fresh cilantro to enhance the flavors.

Presentation advice

Present the Kashmiri-style Salatu Niebe in a deep serving dish, allowing the vibrant colors of the black-eyed peas and spices to shine through. Garnish with a sprig of fresh cilantro and serve with lemon wedges on the side for an inviting presentation.