Mummy's Black-eyed Peas July 19 2013
Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked.
1/2 cup red onion, finely chopped
2 tbsps oil
2 cups black eyed peas, cooked OR frozen
2 dried bay leaves
1 tbsp sugar OR jaggery
1 cup chopped tomato
1 tablespoon RUPEN’S CURRY MIX
1 tbsp coriander powder
1/4 tsp cayenne powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tsp mango powder OPTIONAL
2 tbsps chopped cilantro, for garnish
Heat a 3 qt saucier with oil over medium heat.
Add bay leaves and onions and saute for 4-5 minutes or until onions have browned.
Add the powdered spices, stir and immediately add tomato. Cook for another 5 minutes.
Add peas and 1 cup of water, bring it to a boil. Cook covered for 15 minutes.
Adjust salt, add sugar, and stir. Garnish with cilantro and serve hot.