Cinnamon Spiked Black-Eyed Peas Curry

This is an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.

Note: It is not absolutely essential that you soak the peas overnight as they do cook fairly quickly, but I would recommend soaking them for at least 4 to 6 hours to help break them down and speed up the cooking time.

Cinnamon Spiked Black-Eyed Peas Curry

Recipe by Lisa Turner Cuisine: Indian Published on February 16, 2013 Simple, spicy, delicious and aromatic cinnamon black-eyed pea curry Preparation: 20 minutes Cooking time: 55 to 60 minutes Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 small onion or 2 small shallots, finely chopped 2 small cloves garlic, crushed 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 small tomato, partially seeded and finely chopped 1/2 cup water 1 to 2 teaspoons chili powder or Kashmiri chili powder) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cayenne 1/4 to 1/2 teaspoon amchoor (dried mango) powder (optional) 1 teaspoon sea salt, or to taste 2 tablespoons ghee or oil 2 cinnamon sticks, broken in half 1/2 teaspoon cumin seeds 2 to 3 black cardamon pods, slightly crushed a few handfuls of dried and crumbled curry leaves (or 1 to 2 bay leaves) handful of fresh cilantro or parsley, chopped Instructions: Rinse the black-eyed peas and soak in enough water to cover for 4 to 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and add 3 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until the peas begin to soften. While the peas are cooking, whisk together the onion or shallots, garlic, chilies, ginger, tomato and water. Stir in the chili powder, turmeric, cayenne, amchoor powder if using, and salt. Heat the ghee or oil in a medium skillet or saucepan over medium heat. When hot, toss in the cinnamon sticks, cumin seeds, cardamon pods and curry or bay leaves. Stir for a minute and then add the tomato and onion-spice mixture and simmer, stirring often, for 10 minutes or until the mixture begins to thicken. Add the tomato mixture to the pan of simmering beans and continue to cook, partially covered, for 15 to 20 minutes or until the beans are tender and and the curry has thickened. Remove the cinnamon sticks and cardamon pods. Serve in small bowls or spoon over hot fresh cooked white basmati rice and garnish with the chopped cilantro or parsley. Makes 4 servings

More delicious and easy recipe ideas for black-eyed peas:
Curried Black-Eyed Peas
Black-Eyed Pea and Mung Bean Sambar
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Potatoes and Tamarind