August has ended. As we get closer to fall season, stews and soups take over my household. It is a big time hit.
This year I received a free subscription to NYTimes Cooking. With me being a vegetarian, the options are pretty limited on the application. Nevertheless, I did come across a simple pea stew.
https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt
With the right weather and right ingredients, I knew this recipe would take off.
On Sunday, it was just perfect timing.
Although, I did a few tweaks in the recipe. Instead of boiling the pea in stock, I pressure cooked the pea with my homemade veggie stock powder.
Keeping the recipe intact for the rest, I sautéed onions. Then, added garlic, ginger, cumin, turmeric, lemon zest, black pepper and finally the boiled peas. I let the mixture dry out a bit.
You have to serve this dish hot with toasted sesame seeds and yoghurt as topping.
I did exactly as asked.
Perhaps the dish did not look as appetizing but it tasted quite well. The house was full with aromas.
It was the perfect cozy dinner I was looking forward to.
I recommend to try it out once.
JournalFromAbroad 