Black Eyed Peas Curry

Black Eyed Peas Curry with Basmati Rice and Green Peas

The black eyed peas or the black eyed beans is a subspecies of the  cowpea plant grown around the world. Like all beans, black eyed peas are very nutritious. They contain calcium, folate, protein, fiber, Vit A and other nutrients.

Interesting fact - Did you know that the Southern Americans believe that eating Black eyed peas in the first day of the New Year brings about prosperity ? 

I made this very delicious curry over the weekend at the request of my husband and my older daughter Ranya....it turned out well.

Ingredients ( Serves 6)
2 cups Black Eyed Peas, soaked for 3 hrs
5-6 ginger pieces around 1 inch each
3 tbsp canola oil
1/2 tsp cumin seeds
1 large onion, cut big
1/2 tsp ginger, pounded
1/2 tsp garlic, pounded
1/2 green chilli, sliced

1/2 tsp turmeric powder
3/4 tsp chilli powder (adjust accordingly if you prefer more or less spicy)
2 tsp coriander powder


3 tomatoes, cubed big
3 stalks coriander leaves, chopped big

1/2 cup tomato sauce
1/2 cup water and then 1 cup water
Salt to season

Method
Boil the black eyed peas with 1/2 tsp salt and ginger pieces till cooked. Ginger helps to reduce flatulence. The peas should be mushy when pressed. Drain and set aside.

Heat a medium saucepot with the canola oil and start frying the cumin seeds, followed by the onion pieces. After a few minutes, add in the pounded ginger and garlic.
After another 2 minutes, add in the green chilli and  all the spice powders. Let the spices cook together with the ingredients for 3 minutes.

Now add in the cubed tomatoes, coriander leaves and 1/2 cup water. Let the tomatoes cook till pulpy. Cool slightly and then blend this to get a creamy curry.

Pour this curry back into the pot. Add 1 cup water to the blender to get the remaining curry stuck to the sides. Pour this back into the pot too.

Add 1/2 cup tomato sauce and let the curry simmer on low heat for 10 minutes. Then add in the boiled black eyed peas and simmer for another 10 mins.
Serve garnished with coriander leaves with steaming rice or any wholewheat flatbreads.