I mentioned this dish in my Chana Masala WFD, but I hadn’t tried it yet. I liked it well enough that I’ve already had it again. Finally I’ve found a way to use the half-bag of black-eyed peas left after making Hoppin’ John for New Year’s.
Cooking soaked dry black-eyed peas with the onion and spices creates a depth of flavor in the sauce that you’ll never get from a quick version with canned legumes. The 2-hour simmer doesn’t fit into most people’s weeknight dinner schedule, but I work at home and can take a break to start dinner and then go back to the computer. Or a pressure cooker or Instant Pot will speed things up.
I like Madras-style curry powder and haven’t yet tried this with garam masala. I definitely like more yogurt than specified.
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Black-Eyed Peas Masala
from food.com — serves 6 to 8
2-1⁄2 cups (1 lb) dried black-eyed peas
1⁄3 cup vegetable oil or 1/3 cup ghee
1 or 2 serrano or similar green chiles, minced
8 cloves garlic, minced
1 medium onion, diced
1 inch piece ginger root, peeled and minced
4-1⁄2 teaspoons curry powder or 4-½ teaspoons garam masala
2-1⁄2 teaspoons turmeric
1⁄2 teaspoon ground cumin
1 cup chopped tomatoes
1-½ teaspoons salt, or to taste
1⁄2 cup (or more to taste) plain yogurt
2⁄3 cup chopped cilantro
- Soak the peas in water for at least 4 hours. Drain.
- Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approximately 6 minutes.
- Add curry powder/garam masala, turmeric and cumin, and then add the tomatoes. Cook for approximately 3 minutes until it begins to thicken then add peas and 4 cups of water.
- Bring to a boil and then reduce heat, cover and simmer for 1-½ to 2 hours until peas are done and the sauce is nice and thick.
- Add salt and yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve with rice or with chappati/roti. Garnish with more minced cilantro.
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