Black-Eyed Peas with Tomatoes and Spices

Extended family dinners are a constant challenge when there is a vegetarian in the mix. We cannot function on salads alone, and what's up when there's even meat in the potluck salads? I am so thankful that I learned to cook Indian food, as it is just perfect for vegetarians looking for a nourishing meal.

Pure and simple and homemade. This is a spicy dish that will appeal to legume lovers and it goes so well with rice - jasmine rice, brown rice or white basmati. I served this with Tamarind Potatoes to complete the meal.

Black-Eyed Peas with Tomatoes and Spices

1 cup of black-eyed peas, soaked overnight with enough water to cover
1 teaspoon of sea salt
1 teaspoon of turmeric
2 cups of water
1 tablespoon of ghee, butter or oil
1/2 teaspoon of asafetida
1/2 teaspoon of cumin seeds
1/2 teaspoon of chili powder
dash of cayenne pepper
3 medium sized tomatoes, finely chopped
1 inch piece of ginger, peeled and grated or finely chopped
3 green chilies, seeded and finely chopped
1/2 teaspoon of garam masala
small handful of fresh cilantro or parsley, finely chopped

Drain the peas and transfer to a medium large pot along with 2 cups of water and the turmeric. Bring to a boil, reduce the heat to medium low and cover and simmer for 40 minutes or until the beans are tender.

In the meantime, heat the oil in a frying pan over medium heat. When hot, add the asafetida, cumin seeds, chili powder, tomatoes, ginger, cayenne, green chillies and simmer until you have a think sauce. Add to the cooked beans along with the garam masala, cilantro or parsley and salt. Simmer for another 10 - 15 minutes to blend the flavors.

Serves 4-6.

More Black-Eyed Pea dishes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Salsa
Curried Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Pea Patties with Pilipili

On the top of the reading stack: Food and Drink

Audio Accompaniment: Marsen Jules