MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Black Eyed Peas
Categories: Indian
Yield: 1 Batch

1 c Dry black eyed peas; (2 1/2
-c cooked) -OR-
2 cn Black eyed peas; (14 1/2 oz
-ea); rinsed and drained
3 c Unsalted vegetable stock
-OR-
3 c Bean cooking liquid or
-water; plus:
1 Unsalted vegetable bouillon
-cube
1 Bay leaf
1 tb Olive oil or other mild
-cooking oil
2 Fresh ginger slices; thin;
-peeled, and minced
1 Jalapeno pepper; seeded and
-minced
1 cl Garlic; up to 2; minced -OR-
1 pn Asoefetida; (Hing)
1 c Plum tomatoes; diced; (3 sm
-or 2 lg)
1 ts Ground coriander
1 ts Cumin
1 ts Brown mustard seeds
1 ts Oaprika
1/2 ts Turmeric
1 ts Tomato paste; or to taste;
-(optional) *
1/2 ts Salt; or to taste
4 tb Fresh cilantro; chopped

* Optional tomato paste is to thicken the curry and warm up the color.

Rinse black eyed peas, and soak in unsalted water for 4 - 6 hours. Cut
soaking time to one hour by starting with boiling water

Drain and rinse black eyed peas well, removing any foreign material or
spoiled beans. Add fresh water to cover, bring to a boil, skim the
foam, add the bay leaf, and simmer until soft (1 - 2 hours).

Heat the oil in a large saucepan on medium low.

Stir fry minced jalapeno, ginger, garlic and mustard seeds until the
seeds start to pop. Add the rest of the spices and heat thoroughly in
the oil. Add the diced tomatoes and stir fry until soft. Add the
black eyed peas and enough stock to just cover the peas. Cover and
cook for 10 minutes

Add more stock if needed, and optional green chili paste and tomato
paste if desired. Add the chopped cilantro. Serve immediately.

Recipe FROM: <https://web.archive.org/web/20180916035235/
http://www.savvyvegetarian.com/vegetarian-recipes/
black-eyed-peas-curry.php>

Recipe by Judith Kingsbury

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)