Indian Black-Eyed Peas

Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, they're easily digestible, and their mild earthy and nutty sweetness is a wonderful base for spicy flavors. Serve with Indian-style millet with browned onions and green beans or a simple pulao rice.

Indian Black-Eyed Peas

Recipe by Lisa Turner Cuisine: Indian Published on March 24, 2007 A simple black-eyed pea curry with earthy, spicy and zesty flavors Preparation: 10 minutes Cooking time: 45 minutes Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1/4 cup sesame oil 2 medium onions, thinly sliced 1-inch fresh ginger, grated or minced 1 clove garlic, minced or crushed 1 to 2 teaspoons chili powder 1 teaspoons sea salt 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon turmeric 2/3 cup water 2 fresh green or red chilies, cut into thin strips 2 to 3 tablespoons fresh parsley or cilantro, chopped 2 tablespoons fresh lemon juice Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until the peas are tender. Drain and set aside. Wipe the pan clean and add the sesame oil. Heat over medium heat, then add the onions and stir for 6 to 8 minutes or until golden brown. Add the ginger, garlic, chili powder, salt, coriander, cumin, cayenne and turmeric, and stir for 3 minutes. Add the water and simmer until the water has evaporated. Add the cooked peas, chilies, and parsley or cilantro, and stir to combine. Cook gently, stirring frequently, for 5 minutes. Remove from heat, and add the lemon juice. Serve hot or at room temperature. Makes 4 to 6 servings