Black-Eyed Peas with Fenugreek and Tomatoes

Visit the Indian Food Glossary for information on the ingredients in this recipe
Earthy black-eyed peas are an ideal solution for a quick, but comforting and nourishing meal. Soaked overnight, they are tender in just over 30 minutes, allowing the cook plenty of time to prepare the rest of the ingredients for the dish and a bit of time to browse through the newspaper besides. I served this fragrant, moderately spicy dish with some brown rice and millet.

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 Tomatoes

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.

Serves 4.

More recipes for black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Curried Black-Eyed Peas with Dried Mushrooms
Black-Eyed Pea Soup with Corn


Indhu said...

yummy... I make this quite often.. can be made in a jiffy and tastes heavenly... and is soo damn healthy :)

Parita said...

Wow i love this black eyed beans...lovely combination..winner for sure :)

Ramya Vijaykumar said...

Looks delicious and I have a pack of BEP lying in the pantry gotta try this for sure...

eatme_delicious said...

This is an awesome way to eat beans! Though I don't have fenugreek seeds... which is surprising given the fact that my spice container is overflowing!

MeetaK said...

love black-eyed peas and have a bag full at home! i also have fenugreek so i know what's for dinner (honey) ;-) lisa love the flavors!

Madhumathi said...

Very yummy..I love black eyed peas.I gotta give this a try very soon.

Happy cook said...

I am always looking new way to make black eyed beans and this looks yummy delcious.

Gattina said...

I luvvve reggae music! Yes, I enjoy it while am drooling over your dish!

Helene said...

This is a meal I would totally enjoy.

Soma said...

Lisa I did the exact same combination 2 weeks back for dinner!! Oh my gosh! only i used the pressure cooker:-D the fenugreek gives the flavor a whole new dimension & i use it a lot in lentils.

Suparna said...

Hi Lisa,
Love legume curries, Actually after getting hooked to ur blog Our legume intake at home has increased...Thanks to ur wonderful recipes and gorgeous pics :)
Incorporating methi in this curry makes it double healthier..good one.

Peter M said...

Lisa, you're very bold using fenugreek but I do like it. It has to be used sparingly but I adore the aroma and flavour.

Lori Lynn said...

Hi Lisa - this sounds so tasty! I love all the spices. Thank you so much for particpating in MLLA this month. You were the first entry!
Lori Lynn

basil said...

Awesome dish! I really enjoy the fenugreek. Thanks.

Lisa said...

I'm always honored when you try my creations Basil, because you are such a good cook and a source of inspiration to me.

Sonu said...

Hi Lisa,
Thank u so much for these recipe's.. never knew Blk Eyed Peas could b cooked in so many ways..Blk eyed Peas with Fenugreek n tomatoes.. lovely combination..

LAj said...

"With My Own Two Hands I made this, and with your own two hands, I hope you create and enjoy."
Really good!
My first preparation with black-eyed bean
and a great way to cook dried fenugreek that was expiring for lack of ideas.
I'm very grateful.