Last night I decided I was going to try to eat all vegetarian at least once a week. Since it was so close to the start of a new week, I figured why not start on Monday. So with this decision, I decided to soak a cup of black eyed peas overnight. Today when I got back from work, I was feeling pretty tired but I had to stick to the plan. I was in the to mood to have something spicy and decided to make a black eyed peas curry. As soon as I kicked my laziness away, it was pretty easy to make this dish and it turned out to be outstanding!
1 cup dry black eyed peas (canned works too)
2 medium onions finely chopped
2 or 3 Serrano peppers chopped (I like my curry spicy)
3 Small tomatoes chopped
3 teaspoons ginger garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon curry powder
1 teaspoon red chili powder (optional)
1 teaspoon garam masala (Indian spice mix)
5 -6 stems of cilantro chopped
2 tablespoon oil (canola or vegetable oil will work)
Salt to taste
1) Soak the beans overnight (or atleast 8 hours)in water.
2) Drain the beans and pressure cook them in a cooker with 4 cups of water, red chili powder and salt (to taste). Cook for about 25 mins or until soft. Do not discard the liquid after the beans are cooked.
3) In a skillet pour the oil and when the oil is hot enough add in the cumin seeds. When the cumin starts to splutter add in the chopped onions. Fry the onions until they are translucent.
4) Now add in the chopped peppers, ginger garlic paste and fry some more.
5) After the onions start to turn slightly brown, add in the cumin, turmeric, coriander, salt and curry powder. Mix well and let it fry.
6) Next add in the tomatoes and fry the mixture until it blends together.
7) Add the cooked black eyed peas in to the mixture along with the saved liquid. Now add in the garam masala and cilantro. Bring it to a boil and turn off the heat.
8) Garnish with cilantro and serve.
This goes really well with basmati rice or whole wheat Indian bread.