Prep 10 mins
Cook 45 mins
Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 146. "This is semi-dry when cooked, and is very good served with a few drops of lemon juice or with chapatis and a wet curry."
- 1 (15 ounce) can black-eyed peas, drained
- 1⁄4 cup oil
- 2 medium onions, sliced
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, crushed
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 2⁄3 cup water
- 2 green chilies
- lemon wedge
- Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chili powder, salt, ground coriander, and ground cumin and stir-fry the mixture for 3-5 minutes.
- Add the water to the pan, cover, and cook until all of the water has completely evaporated.
- Drain the black-eyed peas and add to the the mixture, stirring well to blend together. Stir fry for 3-5 minutes.
- Transfer to a serving dish, squirt with lemon and garnish with cilantro. Serve hot or cold.