Black-Eyed Peas with Fresh Dill


Visit the Indian Food Glossary for information on the ingredients in this recipe
Black-Eyed Peas with Fresh Dill

I was browsing a few of my favorite blogs a short while back and came across this delightful black-eyed bean stir fry at Red Chillies. I happen to have a friend who adores black-eyed peas, and always alert to easy but flavorful bean dishes to serve for dinner when I am pressed for time, I immediately resolved to make it, with a few minor modifications. Serve with a grain or Indian flat bread for a tasty and satisfying mid-week meal.


Black-Eyed Peas with Fresh DillBlack-Eyed Peas with Fresh Dill
Recipe by
Adapted from Red Chillies
Cuisine: Indian
Published on December 24, 2008

Simple black-eyed peas simmered in spicy tomato sauce and flavored with fresh dill

Print this recipePrint this recipe

Ingredients:
  • 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans)
  • 1 tablespoon olive or sesame oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • small handful of dried curry leaves
  • 1/2 teaspoon ground coriander
  • pinch of cayenne
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced or crushed
  • 3 to 4 green chilies or jalapeños, seeded and finely chopped
  • 1 medium tomato, finely chopped
  • 1 1/2 cups fresh dill, chopped
  • 1 teaspoon of sea salt
  • juice from 1 lemon (3 tablespoons)
Instructions:
  • Rinse the peas and soak for 6 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the peas are soft — about 45 minutes. Drain and set aside.

  • Heat the oil in a large wok or frying pan over medium heat. When hot, add the mustard and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds begin to pop. Add the curry leaves, ground coriander and cayenne to the pan, stir for a few seconds, then toss in the onion, garlic, and green chilies. Sauté for 3 to 4 minutes until the onion is soft.

  • Now add the tomato and cook for another 5 minutes to thicken. Add the cooked black-eyed peas to the pan, along with the dill, salt and lemon juice. Cook for another few minutes to blend the flavors.

  • Serve with fresh cooked rice or a grain of your choice for a balanced meal.

Makes 4 servings

Black-Eyed Peas with Fresh Dill

5 comments:

Red Chillies said...

Merry Christmas. Thank you Lisa and so glad you liked it. I like your idea of adding tomato to this fry.

maninas said...

merry christmas dear lisa!

Sanghi said...

this is a very healthy one. Good blog. First time here. do visit mine..!

Ivy said...

Happy Holidays and wishing you a happy new year. May all your dreams come true.

Kevin said...

I like the use of sill in this. I have been wanting to try black eyed peas for a while.