Black-Eyed Pea Sambar

My readers can expect many more recipes for black-eyed peas in this space as I have a dear friend who could probably eat these delightful legumes everyday. This recipe was made with homemade sambar powder. Sambars are typically the first course in a South Indian meal. Thick and spicy, often made with tamarind, I made mine with cooked dals. Serve over fresh cooked basmati rice for a most satisfying summer meal or any time of year. Such a staple food is sure to be enjoyed by all who appreciate the creative blends that make up Indian cuisine.

It is a civic holiday here in Canada, and that means the doozers took a day off. What a relief for the neighborhood.

Black-Eyed Pea Sambar

Recipe by Lisa Turner Cuisine: South Indian Published on August 2, 2010 Thick and spicy south Indian black-eyed pea curry Print this recipe Ingredients: 1 cup dried black-eyed peas 1 teaspoon ground turmeric, divided 1/4 cup toor dal (split pigeon peas), rinsed 2 tablespoons ghee, butter or oil 1/2 teaspoon asafetida 2 to 3 dried whole red chilies, broken into bits 1/2 teaspoon fenugreek seeds 1 teaspoon brown mustard seeds 1 teaspoon split skinned urad dal, rinsed 1 small onion, chopped 1 clove garlic, crushed or minced 1 large tomato, diced 2 teaspoons sambar powder 1 1/2 teaspoons sea salt, or to taste 2/3 cup tomato paste 1/2 cup fresh or defrosted corn 1/4 cup fresh cilantro or parsley, chopped 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 medium saucepan and cover with fresh water. Add 1/2 teaspoon of the turmeric and bring to a boil. Reduce the heat to low, cover, and cook until the beans are tender — about 40 to 60 minutes. Drain and set aside. Bring 3 cups of water to a boil in a medium-large saucepan. Add the toor dal and the remaining 1/2 teaspoon of turmeric. Reduce the heat to medium-low, cover, and cook until the dal is creamy — 20 to 30 minutes. Set aside without draining. In a large saucepan, heat the ghee, butter or oil over medium heat. When hot, add the asafetida, red chilies, fenugreek seeds, mustard seeds and urad dal. Stir and fry until the mustard seeds begin to pop — about 60 seconds. Add the onion, garlic, tomato, sambar powder and salt. Stir well and add the tomato paste, again stirring well to combine. Now add the cooked toor dal and pour in an additional 2 cups of water. Bring to a boil and add the black-eyed peas. Reduce the heat to medium and simmer for 5 to 10 minutes to blend the flavors. Stir in the corn and cilantro or parsley and simmer for another few minutes. Add more water if you want a thinner sambar and simmer for another few minutes. Remove from heat and serve hot. Makes 6 servings

Other black-eyed pea dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Black-Eyed Peas with Spices and Herbs
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Pea and Quinoa Croquettes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

On the top of the reading stack: The Man Who Laughs by Victor Hugo

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