Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, they're easily digestible, and their mild earthy and nutty sweetness is a wonderful base for spicy flavors. Serve with Indian-style millet with browned onions and green beans or a simple pulao rice.
|Indian Black-Eyed Peas|
|Recipe by Lisa Turner|
Published on March 24, 2007
A simple black-eyed pea curry with earthy, spicy and zesty flavors