IL 1 — Lubiya Tomato Stew (Black Eyed Peas)

A cozy stew of black‑eyed peas simmered with tomatoes, garlic, and mild spices — simple and nourishing. Fun Fact: Traditionally eaten during holidays for good luck, especially in North African–Israeli families.

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How to make 

https://www.youtube.com/watch?v=NTPiFi2Ir2A

recipe

IL 1. Lubiya Tomato Stew (Black‑Eyed Peas)

Bean: Black‑eyed peas

🍛 FULL POT RECIPE (1 lb black‑eyed peas)

Ingredients — Bean Pot

• 1 lb black‑eyed peas (soaked overnight or simmered longer) • 10 cups water • 1–2 cups dehydrated veg OR 3 cups fresh veg (onion, tomato, spinach, carrot) • 1½ tsp salt • 1 tsp pepper • 1 tbsp garlic • 1 tbsp ginger • 1 tsp turmeric • 1 tbsp paprika • 1 cup coconut milk (optional but delicious)

Tempering

• 2 tbsp oil • 1 tsp mustard seeds • 1 tsp cumin • 8–10 curry leaves (optional) • 1 onion sliced

Grain Pot

Same as LK recipes.

🔥 Instructions — Full Pot

Pot 1: Lubiya Stew

1. Simmer soaked beans 45–60 minutes until tender.
2. Add vegetables, turmeric, salt, pepper, garlic, ginger, and paprika.
3. Simmer 20 minutes.
4. Add coconut milk if using.
5. Heat oil → add mustard seeds, cumin, curry leaves, and onion.
6. Pour tempering into stew and simmer 5 minutes.

Pot 2: Rice + Barley  + Quinoa

Serve

• Spoon stew over rice/barley. • Add sprouts or herbs.

🍛 QUARTER POT RECIPE (¼ lb black‑eyed peas)

Ingredients — Bean Pot

• ¼ lb black‑eyed peas • 2½ cups water • ½ cup dehydrated veg OR ¾ cup fresh veg • ½ tsp salt • ¼ tsp pepper • 1 tsp garlic • 1 tsp ginger • ¼ tsp turmeric • ½ tsp paprika • ¼ cup coconut milk (optional)

Tempering

• 1 tsp oil • ¼ tsp mustard seeds • ¼ tsp cumin • 2–3 curry leaves • 2 tbsp onion

Grain Pot

• rice •  barley • quinoa 3 cups water, add quinoa after 15 minutes untils soft

recipe