Honest truth, the reason for making this dish was the name of the peas … haha … So on a recent trip to the Indian store I stocked up on some black eyed peas and made this curry. If you are going for the dried variety, you will need to soak the peas over night. I am not very positive if it will taste that great if you use it straight out of a can.
Black eyed peas – 1 1/2cups
Onion – 1 chopped
Tomatoes – 3 medium diced
garlic paste – 1 tsp
ginger paste – 1 tsp
Cumin Seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Garam masala – 1 tsp
Turmeric powder – a pinch
Chilli powder – 1 tsp
Salt to taste
Cilantro to garnish
Saute the cumin and fennel seeds in some oil. When the flavour from the seeds infuses with the oil, add the onions and the ginger and garlic pastes and saute until the onions are soft, then add the beans.
Next add the spice powders: garam masala, turmeric powder and chilli powder and saute for a minute. Add the tomatoes, salt and some water.
Bring to a boil, cover and cook for 15 mins or until the peas are soft.
If the gravy is not thick enough, mash some of the peas to make it thick. Garnish and serve!
Goes well with some steamed rice or rotis