By: MCFM Vendors
Recipe from Rashmi Bhattachan, owner of farm-to-table Nepali and Indian restaurant Gorkha Palace in Northeast Minneapolis. Rashmi got her start in the restaurant business as a vendor at the Mill City Farmers Market. You can find her and often her sister and brother-in-law at the market Saturdays year-round!
- 3 Tablespoons ghee from Gorkha Palace
- 2 garlic cloves, minced
- ½ teaspoon grated ginger
- ½ cup chopped onions
- ½ cup dried black-eyed peas, cooked, from Bean Market
- ½ cup chopped fresh tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- Chili powder and salt, to taste
- 2 cups sliced mushrooms (any variety, but I like shiitake) from Cherry Tree House Mushrooms
- 2 cups cooked rice (optional for serving)
- ½ cup chopped cilantro and/or green onion (optional to garnish)
Heat the ghee in a large saucepan. Add the garlic, ginger and onions and sauté until golden brown. Add the black-eyed peas, spices and salt and sauté for five minutes. Next add the tomatoes and cook for 2 minutes. Add one cup of water. Cook for ten minutes on medium low heat, stirring frequently. Add the mushrooms and continue cooking on medium low heat for another ten minutes. Add more spices and salt if desired. Serve over rice with chopped cilantro and green onions to garnish.
Click here for simple instructions for cooking dry beans from Robin Asbell and our friends at Co+op!