Black-Eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick but comforting and nourishing meal. Soaked overnight, they are tender in just over 30 minutes of cooking, allowing the cook plenty of time to prepare the rest of the ingredients for the dish and a bit of time to browse through the newspaper besides. I served this fragrant, moderately spicy dish with some brown rice and millet.

Black-Eyed Peas with Fenugreek and Tomatoes

Recipe by Lisa Turner Cuisine: Indian Published on May 4, 2009 Simple quick curry of black-eyed peas simmered with spices, tomatoes and fragrant fenugreek leaves — serve as a moist curry or thin to make a soup Preparation: 10 minutes Cooking time: 20 to 30 minutes 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 medium onion, diced 1 clove garlic, minced or crushed 3 to 4 green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cayenne 2 large tomatoes, finely chopped 1 1/2 teaspoons sea salt, or to taste 1/3 cup dried fenugreek leaves (methi) 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 fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, reserving the cooking liquid, and set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the onion, garlic, and chilies. Cook, stirring occasionally, until the onion browns — about 10 minutes. Now add the spices, stir once or twice, and add the chopped tomatoes, salt, and fenugreek leaves. Simmer for another 5 to 10 minutes or until you have a thick sauce. Now add the cooked peas and a little of the reserved cooking liquid or water to achieve your desired consistency (I added about 1 cup). Simmer for another 5 to 10 minutes. Add more of the reserved cooking liquid or water as necessary. Serve hot. Makes 4 servings

More recipes for black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Curried Black-Eyed Peas with Dried Mushrooms
Black-Eyed Pea Soup with Corn