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 flavourful 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 flatbread for a tasty and satisfying mid-week meal.

Black-Eyed Peas with Fresh Dill

1 cup of dried black-eyed peas
1 tablespoon of oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
a small handful of dried curry leaves
1/2 teaspoon of ground coriander
dash of cayenne
1 medium onion, finely chopped
2 cloves of garlic, mince
3-4 green chilies or jalapeno peppers, finely chopped
1 medium tomato, finely chopped
1 1/2 cups of fresh dill, chopped
1 teaspoon of sea salt
juice from one lemon

Soak the beans overnight in enough water to cover. Drain, transfer to a medium-large pot, cover with water, bring to a boil, reduce the heat to low and simmer until the beans are soft - roughly 45 minutes. Drain and set aside.

Heat the oil in a large wok or frying pan over medium heat. When hot, add the cumin seeds and mustard seeds. Stir and fry until the mustard seeds begin to pop. Add the curry leaves, ground coriander and cayenne to the pan. Stir and then toss in the onion, garlic, and green chilies. Saute until the onion is soft.

Now add the tomato and cook for another 5 minutes or so. 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 flavours.

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

Yields 4 servings.