BLACK-EYED PEA MASALA [Indian Fusion RECIPE]

Black-eyed peas are commonly eaten in the U.S., primarily in the South, on New Year’s Day as a symbol of prosperity for the new year. Since any type of lentil, bean or pea, including black-eyed peas, blends well with Indian spices, I thought I would use them in my Black-Eyed Pea Masala recipe.  This Indian vegetarian recipe takes about 45 minutes to cook, from start to finish, so it is a perfect dish to make for lunch on a cold winter afternoon with your family.


​Black-eyed peas are high in very protein and fiber as well as being fat free at an extremely low price. Since black-eyed peas do not require overnight soaking, a lot of advance planning is not required to make this dish. I just soaked the beans for an hour to reduce the cooking time. 

STEPS:

1. Rinse the black-eyed peas in water removing any debris. In a pot, bring 3 cups of water and the black-eyed peas to a boil. Turn off the heat and let the peas soak for an hour. Drain and rinse the peas. 2. Add 3 cups of fresh water to the pot along with the peas. Bring the pot to a boil and then simmer for 30 minutes or until the peas are tender. Skim off any foam that may appear on the water. When done, drain off the water, retaining 1 cup of the cooking liquid. 3. Heat the oil in pot on medium-low heat. 4. Add the mustard seeds. When they start to pop, add the bay leaf, cumin seeds and red chiles. Fry for 2 minutes. Add the onion and fry until it turns translucent then add the garlic and ginger. Fry for two more minutes. 5. Add the chopped tomato to the pot. Cook until the tomato becomes soft and looses its shape. Add the remaining spices and fry for 1 minute. 6. Add the black-eyed peas and 1 cup of the cooking liquid. Bring to a boil then simmer on low heat for 15-20 minutes or until the peas are done. Adjust the salt if desired. 7. Remove from heat and mix in the lemon juice.


TIP:


- Peas from a can may be used  to save preparation time but I prefer the flavor of the dried peas.

Ingredients:

1 cup dry black-eye peas
2 Tbs oil
1/2 tsp mustard seeds
1 bay leaf
1/2 tsp cumin seeds
2-3 dried red chiles, crushed
1 medium red onion, finely chopped
1 tsp ginger, minced
3 cloves garlic, minced
1 tomato, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
​​1 tsp lemon juice