In article .com>,
"Brick" > wrote:

> On 1-Jan-2009, Omelet > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > Sent hubby to the store with a shopping list. Nothing hard to find, I
> > > thought. He couldn't find canelli beans or black eyed peas beans in a
> > > can. OK, I get it about black eyed peas, but canelli beans??? That's
> > > two off the list for New Years.
> >
> > What's a Canelli bean? (nevermind, I can google)
> >
> > With a pressure cooker, I could make black eyed peas from scratch in
> > under an hour...
> >
> > if I wanted too.
> >
> > Can't stand those things. <g>
> > --
> > Peace! Om
>
> Use an Indian recipe for Moong Dal and substitute the blackeye peas for
> the prescribed Dal. Definitely use the pressure cooker. The Indians do.
> You wouldn't believe the difference from down home American blackeye
> pea recipies.

Ok, I'll google for that.
I'm always game to re-try foods I don't generally like prepared in a
different way.

I'm still trying to work up the courage to re-try brussel sprouts,
roasted instead of steamed. <g> I liked them as a kid but they have no
appeal now. Last time dad bought a package, they rotted in the 'frige
and I felt guilty about that. :-(

Okay, Moong Dal:

(From <http://allrecipes.com/Recipe/Moong-Dal/Detail.aspx>)

Looks like other variations are made with lentils or mung beans based on
the google results. I'd also probably substitute stock for the water.

INGREDIENTS

* 2 1/2 cups dried yellow split peas
* 2 1/2 cups water
* 1 1/2 teaspoons salt
* 1/2 teaspoon grated fresh ginger root
* 1 teaspoon diced jalapeno chile pepper
* 1/2 cup diced tomatoes
* 3 teaspoons lemon juice
* 1/2 teaspoon ground turmeric
* 2 teaspoons vegetable oil
* 1 teaspoon cumin seed
* 1/2 dried red chile pepper
* 1 pinch Asafoetida
* 2 cloves garlic, finely chopped
* 1/4 cup chopped fresh cilantro

* add to recipe box Add to Recipe Box
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* Customize Recipe
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DIRECTIONS

1. Rinse split peas; soak in 2 1/2 cups water for 30 minutes.
2. Heat split peas and water, with salt, until boiling. Reduce heat
to medium and cook 15 to 20 minutes, until tender and thickened. Add
more water, if necessary, to prevent drying out. To the cooked split
peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chile
pepper. When pepper is heated add Asafoetida and garlic. Stir mixture
into split peas and add cilantro; mix well.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous