Black-Eyed Peas with Potatoes and Tamarind

One of the most enjoyable aspects of gatherings with friends and family is to make a well-planned meal. Often it is a lot of work, but satisfying when you know that your guests are pleased with the result and well nourished. The gift of creative and delicious food is one of the best you can give.

This black-eyed pea curry was part of a three course meal that I served to my husband and best friend Basil. Hubby was sous chef that day and my thanks to him for his patience because I can be rather bossy in the kitchen. Everything has to be just right!

This dish was served with an elegant saffron rice and an avocado salad presented in the hollowed-out shells of the fruit. The light rice and cooling avocado salad tempered the complex heat that is a signature of this dish. Yet another successful Indian inspired meal.

Feel free to adjust the spices according to the amount of heat you can handle.

I am sending this off to lovely Susan of The Well Seasoned Cook who is celebrating the 50th edition of My Legume Love Affair. This popular event is still going strong. Legume lovers will never run out of fantastic ideas if they scroll through the extensive roundups. Congratulations Susan!

Black-Eyed Peas with Potatoes and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on August 8, 2012 Rich and flavorful black-eyed and potato curry seasoned with tamarind and Indian spices Print this recipe Ingredients: 1 1/3 cups dried black-eyed peas (4 cups cooked) 1/4 teaspoon baking soda 1 teaspoon turmeric 3 to 4 tablespoons ghee or oil 1 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1 large onion, finely chopped 1-inch piece fresh ginger, minced or grated 4 to 6 fresh green chilies, seeded and finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne pinch of asafetida 2 firm medium tomatoes, finely chopped 2 tablespoons tamarind pulp (remove any seeds) 1/2 cup fresh parsley or coriander, chopped 2 medium potatoes, roasted or boiled and cut into small cubes 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight covered in several inches of fresh water. Drain and rinse thoroughly, then transfer to a large saucepan and cover with 1 2/3 cups of fresh water. Add the baking soda and turmeric and bring to a boil. Reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the peas are tender but not breaking apart. Remove from heat and set aside. Heat the ghee or oil in a frying pan over medium heat. When hot, add the mustard seeds and cumin seeds and stir for 1 to 2 minutes or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and continue to stir for 5 to 8 minutes or until the onions are soft and starting to brown. Now add the ginger and chilies, stir for another minute, then toss in the spices and asafetida and continue to stir another minute. Now add the tomato and tamarind, and simmer for 10 to 12 minutes until you have a fairly thick sauce. Stir in the parsley or cilantro, potatoes and salt. Stir the tomato and potato mixture into the pan of cooked peas. Serve hot or warm. Makes 6 servings

More black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Salsa
Curried Black-Eyed Peas
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Black-Eyed Peas with Fenugreek and Tomatoes

On the top of the reading stack: Whir of Gold by Sinclair Ross

Audio Accompaniment: Bach