Savory black-eyed pea poora (Chowla poora) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 511) by Yamuna Devi

  • fresh ginger
  • mint
  • Show all ingredients...

  • EYB Comments

    See recipe for a variation. Black-eyed peas must soak in water 14 hours. Can substitute split chowla dal for black-eyed peas, coriander leaves for mint, unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed eggplant and bell pepper (Baigan simla mirch tarkari); Creamy cashew chutney (Kaju chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Black-eyed peas must soak in water 14 hours. Can substitute split chowla dal for black-eyed peas, coriander leaves for mint, unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

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