Monday, 23 January 2017

Chora ma gos - Black Eyed Peas with meat stew

Chora ma gos
Black eyed peas with meat

Pulses and lentils, grains and legumes all dried edible seeds have been a staple for #parsifood. We as a community tend to be partial toward lentils among all of the above  but we do eat dried peas like the black eyed. Some eat the chick pea, white flat fava bean and red kidney beans too but not as frequently.  
While the word Pulse - in reference to dried edible seeds in general, is one food we can all look forward to cooking, eating and hearing about more in the next few years to come as they become the new foodie fad universally. They are cheap to cook, make a hearty family meal, low in fat, high in fibre and full of protein. They also store for long are easily transported and available in most supermarket shelves. 
Most cultures eat some form of edible seeds, but the Indians eat almost every variety with special recipes from each region. They make them for papads, sweets, with rice and puris and more. Parsis embrace their dhansak, dhun daar and masoor ma gos with a feverish adoration. But are happy to eat masala ni daar, mung ni daar, chora and lal-red masoor. Once arrogantly referred to as the man's protein, it has now become the go to staple which is quite apparent from the flashy food magazines and constant enquiries on face book pages. 

Chora ma gos

Serves 6 to 8

3 medium onions finely chopped and fried
2 tsp garlic
2 tsp ginger
1 1/2 tsp chillie powder
2 tsp cumin powder
1/2 tsp turmeric
1 1/2 tsp dhansak masala - the black one
2 finely chopped green chillies
1 cup fresh tomato puree
2 raw peeled mangoes  OR add juice from 1 lemon or lime at the very end
1 1/2 tsp salt
1 kg     2.2 lb meat - bone in cut in pieces
1/2 kg  1.1 lb black eyed peas

little oil to pan fry the onions if using raw onions

Heat the oil, fry the onions add the garlic ginger all the masala, the meat and the beans. Mix well add the tomato, mangoes if using. Mix well, add 2 cups of water. Bring to a boil and cover the pot, lower the heat and cook until the meat is soft and the beans are done. This will take an hour and fifteen minutes. It should not be dry but moist. Keep evaporating the liquid on a high flame until the right consistency is reached to your liking.  Add the lemon and serve with kachumbar, lemon and crusty bread or rotli.


Wash the black eyed beans thoroughly before cooking. 
You do not need to soak them. It will take the same time to cook as meat- lamb mutton or goat. Some prefer to use pork meat. Bone in meat is best for flavours. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more Parsi recipes click 

Niloufer's Kitchen: Quick and Easy

Photo courtesy Zavera J Kanga

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