As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It is adapted from Raghavan Iyer's magnificent book 660 Curries. I've owned a copy for years but I never tire of it.
The original recipe called for chickpeas, but thanks to a suggestion from Siri, I used black-eyed peas instead as I had a craving for these lovely earthy beans. I was more than pleased with this dish and it will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.
|Black Tea and Gingered Black-Eyed Peas|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on March 19, 2014
Simple spicy gingered black-eyed pea curry simmered in black tea; smoky, peppery and earthy
Other black-eyed pea dishes from my kitchen that you may enjoy:
Indian Black-Eyed Peas
Curried Black-Eyed Peas
Black-Eyed Pea Salsa
Black-Eyed Peas with Potato and Tamarind
This is my submission to this month's No Croutons Required.
On the top of the reading stack: nothing in particular as I have too much blog work to catch up on
Audio Accompaniment: Marsen Jules