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
- Heat the oil in a large sauté pan over medium heat.
- 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.
- Add the turmeric, coriander, and tomatoes with a pinch of salt.
- Cook until the tomatoes start breaking down, 10 to 15 minutes.
- Add the peas, lime juice, garam masala, asafoetida, chili powder, and fresh cilantro.
- 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.
