Editorial sample recipeNepalesebeginnerhalalvegetariangluten-free

Nepalese Jimbu Tempered Black-Eyed Pea Stew

Name: Nepalese Jimbu Tempered Black-Eyed Pea Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 400 g Canned black-eyed peas, rinsed and drained; 2 tbsp Ghee; 1 tsp Dried jimbu herb; 1 medium Yellow onion, finely diced; 1 tsp Ground turmeric; 1 tsp Ground cumin; 0.75 cup Tomato puree; 2 whole Green chilies, slit lengthwise; 3 clove Garlic, minced; 1.5 cup Water

A fragrant Nepalese bean stew made with tender black-eyed peas, finished with ghee-fried wild Himalayan jimbu herb and warm spices.

Prep: 10 min
Cook: 20 min
Total: 30 min

AI-generated illustration of Nepalese Jimbu Tempered Black-Eyed Pea Stew

AI illustration

Technique to learn

Jimbu Jhaneko

Flash-frying dried Himalayan jimbu herb in hot ghee to unleash its chive and onion aroma before pouring over finished legumes.

Instructions

Step 1: Heat one tablespoon of ghee in a medium pot over medium-high heat.
Step 2: Add diced onion, garlic, and slit green chilies, sauteing for 5 minutes until onions turn translucent and light golden.

Step 3: Stir in ground turmeric and ground cumin, roasting the dry spices with the onion mixture for 1 minute.

Step 4: Add tomato puree and water, simmering for 5 minutes until oil starts separating from the sauce.

Step 5: Fold in rinsed black-eyed peas, cover pot, and simmer on medium-low for 8 minutes to absorb flavors.

Step 6: In a separate small skillet, melt remaining tablespoon of ghee over medium heat, add dried jimbu herb, and flash-fry for 15 seconds until sizzling.

Step 7: Pour the fried jimbu ghee directly over the cooked black-eyed pea stew, stir gently, and serve immediately.

Cooking tips

Watch the jimbu herb closely while frying in ghee, as it burns quickly if left on heat too long.
Using canned black-eyed peas cuts down preparation time while providing standard texture.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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