Black eyed peas like any other beans or pulses are packed with protein. I had not made a curry using these black eyed peas for quite some time. I had just bought a packet at a neighbourhood fresh food market yesterday morning with plans to cook it one of these days and by chance I was able to have these peas for lunch at my fellow docent trainee and friend's house. Urvashi is from Washington DC but she should be a mascot for Singapore. She loves the different cultures, the amazing weather, the wide variety of food and the ease of getting around so easily in Singapore because of our excellent public transport system. No wonder she plans to get her own place soon.
Upon entering her museum like apartment on the 17th floor of her condominium in the east of Singapore, the jaw dropping fabulous view of the sea blew me away!
She served us pink lemonade and vegetable pakoras in skewers dipped in mint coriander chutney. Then, it was followed by a scrumptious lunch all home made. Dry spiced cauliflowers, Cottage cheese curry, black eyed peas curry and a unique lemongrass eggplant dish. She had also prepared butter chicken for the non vegetarians. We finished our lunch with cold strawberries dipped in melted chocolate and a rose flavored ice cream garnished with betel leaf strips and dried rose petals. Such ingenious ideas for dessert! I should have taken photos. Then, you'll know what I mean.
Urvashi was kind enough to share her recipes. I decided to post the recipe of the black eyed peas curry here because it was quite simple and so straightforward.
Ingredients (for 4)
1 cup of dried black eyed peas soaked overnight.
2 tbsp canola oil
for tempering the oil - 1 cinnamon stick, 2 cardamoms and 1 bay leaf
1 large onion, chopped small
1 tsp ginger garlic paste
1/2 green chilli, sliced
1 tsp garam masala
1 tsp curry powder ( Everest or Kitchen King brand)
1/2 cup tomato paste
some coriander leaves, chopped
1) Wash and boil the black eyed peas with some salt for 5 minutes in pressure cooker. Otherwise, you can boil in a small pot but it might take longer. Drain and set aside.
2) Pour 2 tbsp canola oil in a medium saucepan, then temper the dry spices. Remove these spices and discard. Keep the oil.
3) In the same pot, fry the chopped onion, ginger garlic paste and sliced green chilli.
4) Upon turning translucent, not brown, add in the spice powders and fry till oil separates.
5) Then add the tomato paste and fry further. After 5 minutes , switch off the flame and then add a tbsp of this delicious curry paste into the cooked black eyed peas. Add some water and then check for salt.