Nepalese · beginner
Nepalese Jimbu Tempered Black-Eyed Pea Stew
A fragrant Nepalese bean stew made with tender black-eyed peas, finished with ghee-fried wild Himalayan jimbu herb and warm spices.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat one tablespoon of ghee in a medium pot over medium-high heat.
- 02
Add diced onion, garlic, and slit green chilies, sauteing for 5 minutes until onions turn translucent and light golden.
- 03
Stir in ground turmeric and ground cumin, roasting the dry spices with the onion mixture for 1 minute.
- 04
Add tomato puree and water, simmering for 5 minutes until oil starts separating from the sauce.
- 05
Fold in rinsed black-eyed peas, cover pot, and simmer on medium-low for 8 minutes to absorb flavors.
- 06
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.
- 07
Pour the fried jimbu ghee directly over the cooked black-eyed pea stew, stir gently, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Jimbu Jhaneko
Flash-frying dried Himalayan jimbu herb in hot ghee to unleash its chive and onion aroma before pouring over finished legumes.
Notes from the kitchen
- 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.
