Indian Style Black-Eyed Peas

Submitted by lolsuz

"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.""

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 425.24 g can black-eyed peas, drained
• 59.14 ml oil
• 2 medium onions, sliced
• 4.92 ml ginger, finely chopped
• 4.92 ml garlic, crushed
• 4.92 ml chili powder
• 7.39 ml salt
• 7.39 ml ground coriander
• 7.39 ml ground cumin
• 157.80 ml water
• 2 green chilies
• cilantro
• lemon wedge

directions

1. 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.
2. Add the water to the pan, cover, and cook until all of the water has completely evaporated.
3. Drain the black-eyed peas and add to the the mixture, stirring well to blend together. Stir fry for 3-5 minutes.
4. Transfer to a serving dish, squirt with lemon and garnish with cilantro. Serve hot or cold.