Black Eye Peas Curry

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• ▢ 1 cup dried black eyed peas (black eyed beans, vellapayar, lobia or chawli)

• ▢ 2.5 cups water – for pressure cooking

For making black eyed peas curry

• ▢ 3 tablespoon coconut oil

• ▢ 1 teaspoon mustard seeds (black mustard seeds)

• ▢ ½ teaspoon cumin seeds

• ▢ 2 pieces each of 1 inch cinnamon

• ▢ 2 green cardamoms

• ▢ 4 cloves

• ▢ ¼ teaspoon black pepper – slightly crushed

• ▢ 1 dried red chili – seeds removed

• ▢ ⅓ cup sliced pearl onions or ⅓ cup chopped shallots or onions

• ▢ 8 to 10 curry leaves

• ▢ 1 teaspoon chopped ginger

• ▢ 1 teaspoon chopped garlic

• ▢ 2 tablespoons chopped fresh coconut

• ▢ ½ cup chopped tomatoes

• ▢ 2 green chilies – slit

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ teaspoon Red Chili Powder

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• ▢ 1 teaspoon coriander powder

• ▢ ¼ teaspoon Garam Masala – optional

• ▢ 1.5 cups water or add as required

• ▢ salt as required

• ▢ 1 teaspoon coconut oil – to be added later

• ▢ 3 to 4 curry leaves – to be added later

INSTRUCTIONS

Cooking black eyed peas

• Rinse the black eyed peas in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.

• Add 2.5 cups water.

• Pressure cook for 10 to 12 whistles on medium heat. Timing will vary on the quality of vellapayar.

  You can also cook the beans in an Instant Pot or in a pan on the stovetop adding water as needed.

• When the pressure settles down naturally, open the lid and check if the beans are cooked well.

  The beans have to be completely cooked but not mushy or pasty. If they are undercooked, then add some more water and pressure cook for a few more whistles.

• Using a strainer, strain the beans and discard the water or liquids from the cooker.

• When the beans are getting cooked, you can prep the other ingredients. Chop pearl onions (shallots or onions), tomatoes, ginger, garlic and green chilies.

Making black eyed peas recipe

• Heat 3 tablespoons coconut oil in a pan.

• Keep heat to low, add the black mustard seeds and let them crackle.

• When the mustard seeds crackle, then add cumin seeds. Let cumin seeds splutter.

• Now add the cinnamon sticks, green cardamoms, cloves and dry red chili. Fry for 1 to 2 seconds till the spices are fragrant. The frying of the spices should be done on low heat.

• Add the sliced pearl onions or shallots or onions. Give a stir.

• Add curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

• Also add chopped fresh coconut and mix well.

• Next add black pepper, slightly crushed.

• Mix and sauté till the onions become translucent.

• Now add chopped tomatoes and slit green chilies. Mix well.

• Add turmeric powder, red chili powder, coriander powder and garam masala powder (optional).

• Mix again and begin to sauté tomatoes on a low to medium heat till the tomatoes soften and look mushy.

  When sautéing the tomatoes, you can add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.

• Add 1.5 cups water or add as required depending on the consistency preferred.

• Add the cooked black eyed peas.

• Season with salt as per taste, mix again.

• On a low to medium-low heat, simmer the curry for 10 to 12 minutes till the gravy thickens. With a spoon, mash some beans to thicken the gravy.

• Once the Black Eyed Beans Curry is done, then switch off the heat and add 3 to 4 curry leaves.

  Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.

• Serve Kerala style Black Eyed Peas Curry with steamed rice, roti, paratha or naan or soft dosas. You can garnish the curry with coriander leaves if you like.

NOTES

• Make sure to make this recipe with black eyed beans that are in their shelf period. The beans must not be aged and old since they will take a longer time to cook.

• Depending on the quality of beans, the pressure cooking time will vary and change.

• Add some more water if needed, if the black eyed beans are undercooked or half-cooked.

• Also ensure not to overcook these beans as they will turn mushy or pasty.

• For a less spicy taste, reduce the amount of black pepper and the red chili powder.

• You could opt to fry the coconut slices separately in coconut oil in a small pan, until they turn golden crisp. Use these fried coconut slices as a garnish on the curry.

Pistachio Tiramisu

• 2 cups (480 ml) strongly brewed coffee

• 2 tablespoons (30 ml) aged rum (see notes)

• 3/4 teaspoon almond extract, divided

• 4 large eggs

• 66 g granulated sugar (2 1/3 ounces; about 1/3 cup)

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 454 g mascarpone cheese (16 ounces; about 2 cups), chilled (see notes) 

• 156 g pistachio cream spread, such as Pistacchiosa (5 1/2 ounces; 1/2 cup)

• 1 teaspoon vanilla extract

• 200 g (7 ounces) ladyfinger biscotti, divided (about 24 cookies) 

• 32 g roasted unsalted pistachios (1 1/8 ounces; about 1/4 cup)

Directions

1. In a shallow bowl, stir together coffee, rum, and 1/2 teaspoon almond extract; set aside.

2. Fill a 2- or 3-quart saucepan with 1 inch of water, bring to a boil over high heat, then reduce heat to low to maintain gentle simmer. In a bowl of a stand mixer or in a large bowl, whisk together eggs, sugar, and salt by hand until well combined. Place bowl over the steaming pot (if the bowl touches the water, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until mixture registers 160°F (71°C) on an instant-read or candy thermometer, 3 to 5 minutes. (This should not take significantly longer than 3 to 5 minutes; if it does, increase heat slightly or check that enough water remains in the pan to produce steam.)

3. Transfer bowl to stand mixer fitted with a whisk attachment. Alternatively, use a hand mixer. Whisk on high speed until egg mixture is thickened, lightened in color, and about quadrupled in size, about 10 minutes. Reduce speed to medium, gradually add mascarpone and pistachio cream spread until fully incorporated, about 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add vanilla and remaining 1/4 teaspoon almond extract, increase speed to medium-high, and whisk until smooth and thickened, about 15 seconds; set aside.

4. Working with 1 ladyfinger at a time, dip 12 ladyfingers into coffee-rum syrup, letting each one sit in syrup until soaked but not falling apart, about 5 seconds per side. Immediately transfer each ladyfinger to an 8-inch square baking pan, arranging them in a single layer, pressing together or trimming ladyfingers as needed to fit neatly. Using a flexible or offset spatula, spread half of the mascarpone mixture (about 2 cups) in an even layer over soaked ladyfingers. Repeat layering once more with remaining ladyfingers and remaining half mascarpone mixture (about 2 cups). Set aside. Discard any leftover coffee mixture.

5. In a spice grinder, process pistachios until finely ground, 5 to 10 seconds. Sprinkle evenly over top of mascarpone mixture. Cover with plastic wrap and refrigerate until ladyfingers soften, at least 4 hours or up to 12 hours. Slice and serve.

Special Equipment

Small saucepan, hand mixer or stand mixer with whisk attachment, 8-inch square baking pan, flexible or offset spatula

Notes

If a firmer mascarpone filling is desired, opt for a firmer, cream cheese–like mascarpone, such as Belgioioso. 

If preferred, the rum can be omitted and replaced with an equal amount of coffee.

Make-Ahead and Storage

Pistachio tiramisu can be made up to 3 days in advance. It's best not to refrigerate the coffee mixture before assembling; a chilled syrup won't soak into the ladyfingers as well.

Lemon Bars

Crust

• Cooking spray

• 1 1/4 cups (5 1/3 ounces) all purpose flour

• 1/3 cup granulated sugar

• 1 1/2 tablespoons white rice flour (such as Bob’s Red Mill)

• 1 1/2 teaspoons kosher salt

• 10 tablespoons (5 ounces) unsalted butter, cut into cubes and softened

• 1 teaspoon vanilla extract

Lemon Custard

• 3 tablespoons lemon zest plus 3/4 cupfresh juice (from 5 to 6 large lemons [1 1/2 pounds total])

• 1/2 teaspoon kosher salt

• 1 cup granulated sugar, divided

• 4 large egg yolks

• 3 large eggs

• 2 tablespoons white rice flour

• 5 tablespoons (2 1/2 ounces) unsalted butter, cut into cubes and softened

Additional Ingredient

• Powdered sugar

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Directions

1. Prepare the Crust: Preheat oven to 350°F. Grease an 8-inch square baking pan with cooking spray; line bottom and sides of pan with aluminum foil, leaving a 2-inch overhang on all sides.

2. Process all-purpose flour, sugar, rice flour, and salt in a food processor until well combined, about 5 pulses. Add butter and vanilla; pulse just until a dough ball forms, about 30 pulses. Press dough into an even layer in prepared baking pan, very lightly greasing hands with cooking spray, if needed.

3. Bake in preheated oven until evenly golden brown, 24 to 28 minutes.

4. While Crust bakes, prepare the Lemon Custard: Whisk together lemon zest and juice, salt, and 3/4 cup of the sugar in a medium saucepan until well combined. Heat over medium, stirring occasionally, until sugar dissolves and mixture is steaming, about 4 minutes.

5. Meanwhile, whisk together egg yolks, eggs, rice flour, and remaining 1/4 cup sugar in a medium bowl until well combined. Gradually add hot lemon juice mixture to egg mixture, whisking constantly, until combined; add mixture to saucepan. Cook over medium-low, whisking constantly, until mixture coats the back of a spoon (it should hold a trail when a finger is run through) and an instant-read thermometer registers 175°F to 180°F, 2 to 4 minutes. Remove from heat.

6. Gradually whisk in butter, a few cubes at a time, until melted and well combined. Strain mixture through a fine mesh strainer into a medium bowl, pressing through as much custard as possible; discard strained solids. Loosely cover Lemon Custard, if needed, until Crust is ready.

7. Spread Lemon Custard in an even layer over hot Crust using a small offset spatula. Bake at 350°F until edges are slightly puffed and somewhat matte and Lemon Custard is mostly set, 10 to 12 minutes. (Custard may jiggle slightly as a whole.) Remove from oven, and let cool slightly in baking pan on a wire rack at room temperature, about 1 hour. Chill, uncovered, in refrigerator until completely cool, at least 1 hour or up to 12 hours. (If chilling for longer periods of time, loosely cover bars with aluminum foil once completely cool; see Note.)

8. Run a sharp knife around edges to loosen bars from baking pan; using excess aluminum foil as handles, remove bars from pan. Trim edges if desired, and cut into 16 (1 3/4-inch) bars using a large sharp knife, wiping blade clean between cuts. Dust bars with powdered sugar just before serving.

About this recipe

These lemon bars are packed with bright, tart flavor. Cooking the lemon custard on the stove and baking it on the crust is the secret to the bars’ extra-lemony flavor. This technique means you don’t have to add flour to the filling to stabilize it, so the lemon flavor shines through in each bite. 

The simple, buttery shortbread crust has a touch of white rice flour to give it crunch, and kosher salt to contrast with the creamy, tart, sweet custard. These bars come together easily and are a guaranteed winner at any event or afternoon snacking session. If you store them in the refrigerator, dab the top of the bars with a paper towel to soak up any excess condensation before dusting them with powdered sugar.