Indian-Spiced Black-Eyed Pea Soup with Corn and Dill

Despite the number of cookbooks and recipes that I have on hand, I don't go too long without cooking something from my treasured copy of Madhur Jaffrey's World Vegetarian. I've featured several recipes from this book here already at Lisa's Kitchen, and you can be sure that this won't be the last time. Containing over 650 straightforward meatless recipes of varying complexity for soups and salads, legumes, grains, vegetables, eggs and cheese, and sauces and dips from around the world, this book will satisfy any cook looking for ideas to keep their kitchen interesting. If followed exactly, Ms. Jaffrey's recipes will work out perfectly every time, but more experienced and experimental cooks will enjoy the range of possibilities.

My latest choice was this recipe for a soup with earthy black-eyed peas, sweet corn and fresh dill seasoned with Indian spices. It's very easy to prepare and absolutely delicious. All that is needed to complete the meal is a flatbread or rice dish. I served it with cashew rice with diced potatoes.

Indian-Spiced Black-Eyed Pea Soup with Corn and Dill

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on March 4, 2008 Colorful, delicious and easy-to-prepare black-eyed pea soup with Indian spices, fresh dill and sweet corn Print this recipe Ingredients: 1 1/2 cups dried black-eyed peas 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 3 to 4 dried whole red chilies handful of fresh or dried curry leaves 1 medium onion, finely chopped 3 to 4 cloves garlic, minced or crushed 4 medium tomatoes, finely chopped 5 tablespoons fresh dill, chopped 4 cups water 2 cups fresh or defrosted frozen corn 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in enough water to cover. Drain and rinse, then set aside. Heat the oil in a large saucepan over medium heat. When hot, add the cumin and mustard seeds and stir until the mustard seeds turn gray and begin to pop — 30 to 60 seconds. Now add the dried chilies, stir once, and throw in the curry leaves. Stir for a few moments and then add the onions and garlic. Stir for 5 minutes or until the onions begin to brown. Add the tomatoes and continue to stir for 1 to 2 minutes. Now add the black-eyed peas and half of the dill. Pour in the water and bring to a boil, then reduce the heat to low and cover. Simmer, stirring occasionally, for 40 minutes or until the black-eyed peas are tender. Remove the lid and boil the mixture rapidly for 5 minutes. Now add the corn, salt and remaining dill and boil rapidly for another 5 to 10 minutes. Serve hot. Makes 6 servings