Spiced Black-Eyed Peas

Created 29 Jan 2013 03:02, Updated 29 Jan 2013 03:03

Spiced Black-Eyed Peas

From Easy Indian Cookbook by Manju Malhi

3 T vegetable oil
2 14 oz cans black-eyed peas, drained and rinsed
1/2 tsp turmeric
pinch asafoetida
1 tsp ground cumin
1 tsp ground cumin
1/2 tsp salt
1/4 tsp chili powder
1/4 c plain yogurt, whisked
2-inch piece of ginger root, peeled and grated
cilantro leaves, chopped, for garnish

1. Heat the oil in a large saucepan over medium heat, and bring 3/4 cup of water to a boil.

2. Add the beans, turmeric, and asafoetida to the oil and stir one minute, or until you can smell the aroma of the spices.

3. Stir in the cumin, salt, and chili powder. Pour the boiling water over, add the yogurt, and stir well.

4. Cover the pan, reduce the heat, and simmer 6-8 minutes until droplets of oil appear on the surface.

5. Sprinkle with the ginger and cilantro leaves, then serve hot with chapatis.

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