With My Own Two Hands I made this, and with your own two hands, I hope you create and enjoy.
This is my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook and hosted this time by Lori Lynn of Taste with The Eyes.
Black-Eyed Peas with Fenugreek and TomatoesMore recipes for black-eyed peas from Lisa's Vegetarian Kitchen:
1 cup of black-eyed peas, soaked overnight in enough water to cover
2 tablespoons of ghee, or a mixture of butter and oil
1 medium onion, finely diced
1 large clove of garlic, minced
3 hot red chillies, seeded and finely diced
1 jalapeno, seeded and finely diced
1/2 teaspoon of cayenne
1 teaspoon of ground cumin
1 teaspoon of turmeric
1 teaspoon of ground coriander
2 large tomatoes, finely chopped
1 1/2 teaspoons of sea salt
1/3 cup of dried fenugreek leaves (methi)
Drain the beans, transfer to a medium large pot and cover with water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender - roughly 35 minutes. Drain the beans, reserving the cooking liquid.
In a large pot, heat the oil over medium heat. When hot, add the onion, garlic, and hot peppers. Cook, stirring occasionally, until the onion browns, roughly 10 minutes. Now add the ground spices, stir, and add the chopped tomatoes, salt, and fenugreek leaves to the pan. Simmer for another 5 - 10 minutes, or until you have a thick sauce.
Now add the cooked beans to the pot and some of the reserved cooking liquid to achieve your desired consistency (I added roughly 1 cup). Simmer for another 5 - 10 minutes. Add more of the reserved cooking liquid if desired.
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Curried Black-Eyed Peas with Dried Mushrooms
Black-Eyed Pea Soup with Corn