Monday, July 18, 2011

black eyed peas curry

Life moved on even though the mighty 405 freeway was closed down. For most people in L.A. life revolves around this freeway. And to close it down for the whole weekend called for an emergency situation called 'Carmageddon'. Like most we planned our weekend either in or within 1 mile radius of our home. And I finally got to the ever so delicious blackeyed peas curry I was craving for. This recipe is so versatile it is ridiculous. I have used it for all sorts of beans, peas, cauliflower, heck it even makes a delicious Mussels Curry. As you can see I am a sucker for versatile curries that use everyday ingredients.

So if you are intimidated by Indian cooking, this is a great place for you to start. This recipe does not use any of the 'Indian' spices so to speak. I wasn't quite fond of black eyed peas till I reluctantly tried this recipe. And I was hooked. So I definitely urge you to give it a shot.

Black Eyed Peas Curry

1 frozen bag of frozen Black eyed peas (you can also used canned) (or any kind of beans you have on hand)
3 cups water
2 teaspoons oil (I use Canola)
1 finely chopped onion
1 finely chopped tomato
2 cloves of garlic, peeled and chopped (add more if you like)
1 teaspoon chopped ginger
1/4 teaspoon turmeric powder (optional)
2 teaspoons cayenne pepper (you can vary the quantity depending on how brave you feel that day)
3 teaspoons of grated fresh coconut (you can use frozen) (if you ca't find either coconut milk is ok too)
juice of half a lemon
2 teaspoons Cilantro for garnish

Wash and drain the black eyed peas. In a large saucepan heat oil over medium flame. Add finely chopped garlic and ginger and fry for a few seconds (do not let them turn brown). Add onion and fry till slightly brown, about 2-3 minutes

Add tomatoes and cayenne pepper. Stir and cover the pan. Allow to cook for additional 2-3 minutes till tomatoes become mushy.

Add the BEP, coconut and water and mix well. Simmer till the peas beacome super soft and are cooked through. About 20-25mins. If the curry seems very water, mash some of the peas with a masher. OR if the curry seems dry, simply add more water. Add salt to taste and Cilantro. Squeeze in then lemon juice for the yummy tang.
Serve hot with rice!!!

1 comment:

  1. This looks yummy. Your photos make it look even more relishing...keep the dishes coming!!


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