Chitrali mishi

by Sumayya Usmani

A northern Pakistani dish of black-eyed beans, crème fraiche and confit onions


200g black-eyed peas, soaked overnight
2 tbsp finely chopped mint leaves
1 tsp chaat masala
½ tsp black cumin, dry roasted and crushed in the palm of your hands before adding

For the topping:
300g full fat crème fraiche
2 tbsp finely chopped coriander leaves
1 tbsp finely chopped dill
1 tomato, deseeded and chopped finely
1 tsp dry roasted cumin
50g walnuts, roughly ground

To serve:
3 tbsp walnut oil
½ red onion, cut into half moons


Boil the black-eyed peas in salted water until soft and cooked but not mushy. The cooking time will depend on how long they have been soaked but this should take approximately 15-30 mins.

Add the chopped mint, chaat masala and black cumin. Season and mix, then set aside in a serving dish at room temperature.

To make the topping, combine all the ingredients, mix well and season with salt. Pile this onto the cooked black-eyed peas, then smooth it out to cover them.

Heat the walnut oil in a small frying pan and once it is hot, add the onions. Fry these until light brown around edges.

Pour the oil and arrange the onions evenly over the crème fraiche and black-eyed peas to serve.

Recipe: Sumayya Usmani