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Description
Tender, creamy, earthy black-eyed peas spruced up with ginger, garlic, chiles and hefty spices like Kashmiri red chile powder, cumin seeds and garam masala result in a comforting, piquant main. This dish is equally suitable for solo dining — the simple preparation results in versatile leftovers that can be had on toast, with eggs or cooked shredded meats — or for feeding a crowd. The cooking method is typical for beans and peas across South Asia, and the recipe works just as well with any cooked beans from chickpeas, kidney beans, peas or whatever cooked or canned variety may be handy.
Ingredients
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3tablespoons ghee or neutral oil 1medium yellow or red onion, finely chopped 1 1/2teaspoons ginger paste or freshly grated ginger 1 1/2teaspoons garlic paste or freshly grated garlic 1teaspoon cumin seeds 3/4teaspoon Kashmiri or other mild red chile powder 1/4teaspoon ground turmeric 3Roma tomatoes, finely chopped or 1 (15-ounce) can crushed tomatoes 1teaspoon fine sea salt 2(15-ounce) cans black-eyed peas, drained 3fresh green Thai or serrano chiles, chopped 2tablespoons lemon juice (from about half a lemon) 1/2teaspoon garam masala 2tablespoons chopped cilantro (optional) Cooked rice or roti, for serving
Directions
Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes. Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.) Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.
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