Wow, so dramatic. The title of this post refers to making more Hare Krishna food: lobia, or black-eyed peas in tamarind-ginger sauce. (Sorry, I don’t know how to link to a particular part of the page. Help?) I’m in a food rut and nothing sounded good except more interesting bean-based dishes, so that’s what I did (and a vegetable recipe that I hope will be better than last week’s—last week’s turned into such a debacle that I couldn’t even post about it).
I had this weird idea that I had seen tamarind paste in my grocery store before, but of course I was wrong and it was guava paste. I ended up buying a box of whole tamarinds, and then discovered I probably shouldn’t have bought sweet ones, but I didn’t know there were different types of tamarinds. So this dish probably didn’t come out the way it was supposed to.
That was step one in the unexpected difficulties. I soaked my black-eyed peas overnight and, the next day, boiled the water they were in and then added some ginger, turmeric, and chili powder. I then left it to cook for a while.