Lobhia Masala (Black-Eyed Peas in Curry)

The flavour of cumin complements black-eyed peas perfectly, so this curry has plenty of cumin — both as seeds and as ground spice. This is a quite a spicy version of this simple Indian dish, so feel free to omit the cayenne and/or reduce the spices and chillies a little if it looks a little too potent for your taste. Even with less spicing, it's still delicious.

Lobhia masala

1 cup dried black-eyed peas
1 tablespoon olive oil
1 teaspoon cumin seeds
1 medium onion, chopped
2 large cloves garlic, minced or crushed
¾" piece fresh ginger, minced
handful green chillies, seeded and chopped
1½ teaspoons ground coriander
1½ teaspoons ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne
1 medium tomato, chopped
1 teaspoon sea salt, or to taste

Soak the black-eyed peas overnight in water with a little yogurt whey or lemon juice. After soaking, drain and rinse, then put in a medium or large saucepan with enough water to cover about 1 inch above the beans. Bring to a boil, reduce heat to low and cover, letting simmer for about 40 minutes or until the beans are tender but not falling apart.

Heat the oil in a large frying pan over medium heat. When hot, toss in the cumin seeds and let them splutter for 30 seconds. Add the onion, garlic, ginger and chillies and fry for 5 minutes or until the onions are translucent. Toss in the spices and stir-fry for another 3 or 4 minutes, making sure to coat the vegetables with the spices and stirring frequently to prevent sticking. Add the tomato and cook for another 5 minutes.

Pour the fried vegetable and spice mixture into the pan of beans. Simmer on low heat for 10 minutes or longer to let the flavours mingle, but not so long that the black-eyed peas dissolve. Stir in the salt before serving.

Serve hot over a bed of rice. Serves 4 - 6.