Let's explore how black-eyed peas are used in both North Indian and South Indian cuisines:
North India:
Dals and Curries: In North Indian cuisine, black-eyed peas, known as "lobia," are often used in preparing various dals (lentil soups) and curries. "Lobia Masala" is a popular dish where black-eyed peas are cooked with onions, tomatoes, ginger, garlic, and a blend of spices like cumin, coriander, and turmeric.
Snacks: In some parts of North India, black-eyed peas are used in snacks like "chaat" (a savoury snack), where they are boiled and mixed with spices, chutneys, and sometimes yogurt, creating a flavourful and satisfying dish.
Nutritional Value: Similar to South India, North Indian cuisine values the nutritional benefits of black-eyed peas, which include protein, fibre, and essential vitamins and minerals. They are considered a wholesome addition to vegetarian diets.
South India:
Traditional Dishes: In South Indian cuisine, black-eyed peas, known as "alasande" in Karnataka, are commonly used in traditional dishes like "Avial" (mixed vegetable curry).
Snacks and Street Food: In South India, black-eyed peas are also used in snacks like "Sundal," where they are boiled, seasoned with coconut, mustard seeds, and curry leaves, and served as a nutritious snack or prasad (offering) during festivals.
Regional Variations: Each South Indian state has its own unique way of incorporating black-eyed peas into dishes, showcasing their versatility and regional culinary traditions.
