Black-Eyed Peas with Mustard, Cumin and Curry Leaves
1 cup of dried black-eyed peas
2 tablespoons of ghee, or a mixture of butter and oil
1 heaped teaspoon of black mustard seeds
2 teaspoons of sea salt
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1/2 teaspoon of turmeric
1/2 teaspoon of ground asafetida
1 - 2 green chilies, finely chopped
1 large tomato, finely chopped
2 tablespoons of tomato paste
a generous handful of dried curry leaves
2 tablespoons of finely chopped cilantro or parsley
Soak the black-eyed peas in enough water to cover overnight. Drain, transfer to a large pot, cover with fresh water, bring to a boil, reduce the heat to low, and cover and simmer until the beans are soft - about 40 - 45 minutes. Drain and set aside.
Heat the oil in a large frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Immediately add the salt, cumin, coriander, turmeric, asafetida and hot peppers. Stir and add the tomatoes, tomato paste and curry leaves to the pan. Cook, uncovered, stirring occasionally, until the tomatoes are thickened. Stir in the black-eyed peas and cook for another 10 minutes or so. Stir in the parsley or cilantro and serve over hot basmati rice.
Serves 4 - 6.
Curried Black-Eyed Peas
Here is another quick and easy bean curry that I was inspired to make after consulting my trusted copy of 660 curries. Elegant, but satisfying enough to placate the agitated masses.