Hello hello. We’re back and this week on Take One, Make Two my Amma, Shanthi Ramachandran and I will be sharing two recipes using black eyed peas/lobia/karamani. While my recipe is the comfort in a bowl kind, amma’s recipe is a take on using this legume to make a crispy (and healthy) snack or a side to go with meals.
I’ve made this lobia masala a thousand times and it’s always a winner. It goes well with rice, with roti/naan, with pav, bread, everything. The leftovers taste exceptionally good with dosai and thayir saadham/curd rice.
Eating it with ‘crispy on the outside, soft on the inside’ pav is one of our favorite ways of eating it. We also love eating it like chaat – just add some green chutney, imli chutney, chaat masala while garnishing.
Moving on to the next recipe, this one is a healthy version of vadai made using karamani/lobia with fresh greens and shallow fried in an appe/paniyaram pan.
This is great as a tea time snack or to go as a side with meals.
Which one are you more likely to try? Or is it going to be both? Do tag#TakeOneMakeTwo on Instagram when you do so that we know.