Indian Style Black-Eyed Peas |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 146. This is semi-dry when cooked, and is very good served with a few drops of lemon juice or with chapatis and a wet curry. Ingredients:
1 (15 ounce) can black-eyed peas, drained |
1/4 cup oil |
2 medium onions, sliced |
1 teaspoon ginger, finely chopped |
1 teaspoon garlic, crushed |
1 teaspoon chili powder |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
2/3 cup water |
2 green chilies |
cilantro |
lemon wedge |
Directions:
1. Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chili powder, salt, ground coriander, and ground cumin and stir-fry the mixture for 3-5 minutes.
2. Add the water to the pan, cover, and cook until all of the water has completely evaporated.
3. Drain the black-eyed peas and add to the the mixture, stirring well to blend together. Stir fry for 3-5 minutes.
4. Transfer to a serving dish, squirt with lemon and garnish with cilantro. Serve hot or cold.
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