Black-Eyed Pea Tomato Curry

This is a extremely easy but incredibly satisfying black-eyed pea curry that I served for a mid-week meal along with a bed of hot fresh cooked basmati rice. More often than not when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife skills leave something to be desired and I am easily distracted. As much as I enjoy cooking, there are times though that I just want to make something that takes little time at all, but still tastes special. I succeed with this dish.

Black-eyed peas have a rather unique earthy flavor that stands apart from other legumes. I often find myself craving them all curried up. Black-eyed peas, though they are whole beans, don't take very long to cook after an overnight soak either. Paired with hot, sour and tangy flavors, this is a winning curry that belies its simplicity.

Black-Eyed Pea Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on November 6, 2013 Hot, sour, tangy and earthy flavors combine in this zesty, tasting and nourishing simple curry — great for easy weeknight meals Preparation: 10 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 fresh chilies, seeded and finely chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped a few handfuls of dried curry leaves, crumbled 1/2 teaspoon garam masala pinch of asafetida (optional) juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste 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 several inches of fresh water. Bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender but not breaking apart — about 40 to 50 minutes. When the beans are done, drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the onion and fry, stirring often, for 3 to 4 minutes or until the onion is softened. Toss in the ginger and hot chilies, stir for 1 or 2 minutes, then add the coriander, turmeric, paprika and cayenne, and continue to stir for 1 minute. Stir in the tomatoes and curry leaves and simmer, stirring occasionally, until the tomatoes are softened and begin to thicken up — about 10 to 15 minutes. Stir in the black-eyed peas, garam masala, asafetida if using, lemon juice and salt. Simmer for another 5 minutes and serve hot with fresh cooked white rice. Makes 4 to 6 servings

More black-eyed pea dishes from Lisa's Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing