Kalpana’s black-eyed peas are too good not to be shared.

YIELD: 4 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 20 to 30 minutes

INGREDIENTS

• 1 to 2 tablespoons (15 to 28 ml) olive oil
• 1 medium red onion, diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 1/2 cups (270 g) diced fresh tomatoes
• Salt, to taste
• 3 cups (750 g) cooked black-eyed peas or 2 cans (15 ounces, or 420 g each), rinsed and drained
• Juice of 1/2 lime
• 1/2 teaspoon garam masala
• Pinch of asafoetida (optional)
• 1/4 to 1/2 teaspoon red chili powder
• 1/2 cup (8 g) chopped fresh cilantro

INSTRUCTIONS

1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion and cumin seeds and cook until the onion is just beginning to brown and the cumin seeds have become fragrant, about 5 minutes.
3. Add the turmeric, coriander, and tomatoes with a pinch of salt.
4. Cook until the tomatoes start breaking down, 10 to 15 minutes.
5. Add the peas, lime juice, garam masala, asafoetida, chili powder, and fresh cilantro.
6. Cook over medium-low heat until heated through, 5 to 10 minutes.

PER 1-CUP (225 G) SERVING:

• 209.9 calories; 7.7 g total fat; 0.9 g saturated fat; 5.0 g protein; 32.3 g carbohydrate; 8.1 g dietary fiber; 0 mg cholesterol.