Black Eyed Beans Curry

A way to use the summer crop of tomatoes... quick and easy to prepare. 

Ingredients

2 cups dry Black Eyed Peas, rinse and soak in lukewarm water for 3-4 hours (not longer)

(also soak 1 tsp of fenugreek seeds or can simply add when cooking)

½ cup shredded coconut

1 medium onion, finely chopped

3-5 medium size tomatoes finely chopped

1 tablespoon cooking oil

1 tablespoon lemon juice

Chopped cilantro, onion and lemon wedges for garnish

For Seasoning and spices :

½ tsp cumin seeds

½ tsp black mustard seeds

1 bay leaf

1 tablespoon grated ginger

1 tsp garam masala (or curry powder)

1/2 tsp turmeric powder

1/2 tsp red Chili powder

1 tsp raw or brown sugar, optional

Salt -adjust per taste

Instructions

Put a deep saucepan on medium heat. Add oil. Add in cumin and mustard seeds, ginger, onions, bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.

Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Add pre-soaked black-eyed beans and water (ratio 1:2). Mix well. Cover and let it cook on medium heat for at least 15 minutes. Check occasionally to make sure there is enough water.

When the black-eyed peas are fork tender and soft, turn off the heat. You can mush a few beans to add to the creaminess. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.

Serve with rice (roti/naan etc)

UN-SOAKED BLACK-EYED PEAS : 3 CUPS WATER TO 1 CUP UN-SOAKED BLACK EYE PEAS, COOK FOR 30-40 MINUTES.