South Indian black eyed peas

The other day I was flipping through our many public access channels and came across a show about healthy South Indian cooking. I scrambled to write down some recipes, but only got parts of them, so I attempted to recreate this one at home.

I had to reach into the depths of my spice shelf to find some of the ingredients, and I was surprised to find that we actually had them (probably not the freshest, but they worked in a pinch).

I had also never cooked with black eyed peas before, if you can believe it. I guest most beans are pretty much the same, and you could probably substitute whatever beans you had on hand for this.

I thought this turned out really great, and I will definitely make it again. The tomato-y sauce, turned orange by a pinch of turmeric, reminded me of so many Indian dishes I’ve had in restaurants. We poured this over slices of day-old bread, which soaked up the sauce perfectly, but I’m sure it would be great over rice or naan.

South Indian black eyed peas

2 tablespoons vegetable oil
2 cans black eyed peas, drained
1/2 large onion sliced
1 medium tomato sliced into chunks
1/4 fresh mango sliced into chunks
2 cloves garlic, minced
2 whole hot chiles
1/2 teaspoon turmeric
1/2 teaspoon black (or yellow) mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt to taste
1 cup tomato sauce

Start by heating a deep skillet over medium-high heat and add the oil. When it’s hot drop in the chiles, mustard seeds and fenugreek. Pretty soon the seeds will start popping like popcorn so watch out!

Next drop in the onions and saute until they’re translucent.

Now you can add your tomato and mango chunks and let them soften and cook down a little.

Turn down the heat to medium and drop in the rest of the spices, the garlic, and the tomato sauce.

Stir all that together, then dump in the black eyed peas.

Cover the pan, and let it simmer over medium heat for 10-15 minutes. Remove the chiles before serving.