Fenugreek-perfumed black-eyed peas with a tomato sauce (Methi lobhia) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 321) by Raghavan Iyer

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

Accompaniments: Poppy and mustard seed-rubbed fish fillets (Sorshe poshto maach); Ridged luffa squash with onion and cilantro (Toori nu shaak)

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

  • katiesue28 on March 03, 2026

    Fresh methi leaves were on sale at my grocery store, so I picked them up and found this recipe. The depth of flavor was phenomenal, yet it was such a simple dish. I highly recommend it.

  • jenburkholder on October 24, 2020

    This one is great - incredibly easy, very dimensional, quite healthy. Works well with either fresh or frozen fenugreek leaves, but haven't tried with dried.

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