Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Here is another quick and easy bean curry that I was inspired to make after consulting my trusted copy of 660 Curries. Elegant, but satisfying enough to placate the agitated masses.

Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on November 21, 2008 Simple and quick but elegant and delicious earthy black-eyed pea curry with tomatoes and spices Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons ghee, butter or oil 1 1/2 teaspoons brown mustard seeds 2 teaspoons sea salt 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon asafetida 1 to 2 green chilies, seeded and finely chopped 1 large tomato, finely chopped 2 tablespoons tomato paste generous handful of dried curry leaves 2 tablespoons finely chopped cilantro or parsley Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are soft — about 40 to 45 minutes. Drain and set aside. Heat the ghee, butter or oil in a large frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Immediately add the salt, cumin, coriander, turmeric, asafetida and chilies. Stir quickly and add the tomatoes, tomato paste and curry leaves to the pan. Cook uncovered, stirring occasionally, until the tomatoes are thickened. Stir in the black-eyed peas and cook for another 10 minutes. Stir in the parsley or cilantro and serve over hot fresh cooked white rice. Makes 4 main servings or 6 side servings