For some reason I have been against black-eyed peas for a long time, I can’t remember why, but while looking through Raghavan Iyer’s 660 Curries I spotted this one and as it had 2 of my favourite ingredients, fenugreek and tomato. Since we had bought a box of fenugreek leaves a while ago, I really wanted to use them, so I thought lets give these beans a chance, what a surprise! This was one of the best dishes we’ve had in a while, the beans cook up so soft in such a short time and the seasoning was fantastic. We had this with soft white rolls, like the Indian pav.
|Black Eyed Peas with Fenugreek & Tomatoes|
There will definitely be more of these bean dishes coming soon, even if they are not as pretty as the black bean.
This recipe was adapted from Rhagavan Iyer’s 660 Curries
Black-Eyed Peas With Fenugreek & Tomatoes
1 cup black-eyed peas, soaked overnight in enough water to cover
2 tbsp ghee or oil
3 hot red chillies, seeded and finely diced
1/2 tsp cayenne
1 tsp ground cumin
1 tsp tumeric
1 tsp ground coriander
2 large tomatoes, finely chopped
1 1/2 tsp salt
1/3 cup dried fenugreek (methi) leaves
- Drain the beans, transfer to a medium large pot and cover with water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender – roughly 35 minutes. Drain the beans reserving the cooking liquid.
- In a large pot, heat the oil over medium heat. When hot add the chillies, stir for a few minutes. Add the round spices, stir and add the chopped tomoates, salt and fenugreek leaves to the pan. Simmer for 5 to 10 minutes, or until the sauce thickens.
- Add the cooked beans and some of the reserved cooking liquid (approx 1 cup) to achieve the desired consistency. Simmer for 5 to 10 minutes, add more liquid if desired.