Dry Turnip and peas. Green peas have an impressive nutrition profile. Scott demonstrates how to make southern-style black-eyed peas and turnip greens. Use one pound of frozen chopped turnip greens and used two cups of dried black-eyed peas.
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Use two cups of chicken stock per recipe.
Use three ounces of smoked bacon strips per recipe.
Regular intake is associated with a lower risk of many serious diseases and they provide a wide range of nutritional benefits.
You can make Dry Turnip and peas use 13 ingredients and 4 the steps. Here guides how you make it.
The main ingredient Dry Turnip and peas as follows:
- You need 1/2 kg of turnip.
- Prepare 1 cup of peas.
- You need 1 of masala nugget.
- You need 2 of chopped onion.
- Prepare 1/2 tsp of chopped garlic.
- You need 1/2 tsp of chopped ginger.
- You need to taste of salt.
- Provide 1/2 tsp of red chilli.
- You need 1/2 tsp of turmeric.
- Provide 1/2 tsp of garam masala.
- Provide 1 tsp of chop green coriander.
- You need 2 tsp of oil.
- Provide 1/2 cup of tomato puree.
Dried peas require soaking, which is an unnecessary "to do" unless you just like using dried. First Make the Seasoning for Black Eyed Peas The seasoning mix that I use to make my black eyed peas taste great includes chopped onion, bacon (and bacon fat), beef broth, and some seasonings. I modified this recipe to make it healthier and less expensive. Changes were: small wedges of onion, carrot, and turnips, frozen peas, more of all vegetables,sprinkle of dried thyme, small amounts of canola oil instead of butter, low-sodium chicken soup base and water, chicken thighs only.
Steps Dry Turnip and peas
- Take a turnip,peeled and cut in diced..
- Take a wok add oil then break a piece in masala vadi and fried in hot oil then add ginger,garlic and onion saute add all masala and tomato puree..
- Then add peas and washed turnip pieces mix and cook..
- After cooked then garnish coriander and serve..
NOTE: When cooking split peas, they absorb the liquid up quickly so keep a check to make sure they do not dry out and scorch. Wash peas and soak them overnight in cold water, or in hot water for one hour. Heat the butter in a saucepan and saute the onion until light brown. Add the peas and veg stock, and stir well. Cover the pan, bring to a.