RECIPE - Melgor - Black eye pea curry
Melgor like Feijoada are relics of Portuguese influence on Goan cuisine. They both have the tasty Black Eye Pea included in their recipes. Unlike Feijoada which is made with meat and raw beans, this tasty Goan dish is traditionally made with sprouted Black eye peas and Jackfruit seeds. The spicy coconut sauce heated with spices and balanced with tamarind and Goan palm sugar is a curry any vegan would love to cook.
This is an easy recipe but requires time to sprout the peas. However, they taste just as good without sprouting*.
- Sprout 1 cup black eyed peas and then boil for 10 minutes. Alternatively, soak beans for a minimum of 5 hours and then boil for 20 minutes.
- When you have cooked the beans, heat a pan then add 1 tsp mustard seeds.
- When it splutters add 1 finely chopped onion, 8 curry leaves and 2 green chillies. Fry till the onions are translucent.
- Now add 2 fat, finely chopped, cloves of garlic, 2 tbsp Goan Veg spice and 1 cup water to the pan. Stir fry till the water dries up and the spices smell fragrant.
- Add in 200ml coconut milk, 1 tbsp tamarind paste, 1 tsp grated palm sugar and 2 tsp salt.
- Now add the cooked beans and simmer for 5 minutes. Turn off the stove.
- Balance the sweet, sour and hot flavours to your taste. Add more coconut milk if you need more sauce.
- Garnish with fresh coriander leaves.
- Serve with steamed rice.
*If you have no time to sprout the beans simply soak for 5 hours then cook for 20 minutes.