Black-Eyed Peas in Tomato Sauce
3 Tbsp. safflower oil
6-8 serrano peppers
3 large tomatoes, puréed
1 c. finely chopped cilantro
1 Tbsp. ground coriander
1 tsp. ground cumin
1 tsp. salt or to taste
1 Tbsp. dried fenugreek leaves
1/2 tsp. turmeric
1 Tbsp. grated gingerroot
2 lb. shelled black-eyed peas
1 large russet potato, peeled and diced
3 c. water
1 Tbsp. Garam Masala
3 Tbsp. minced cilantro
A side dish with Indian flair.
Yield: 8 servings
On ingredients: Garam Masala is an Indian spice blend; check the spice aisle of the grocery store. Fenugreek is a little harder to find; you may need to hit the local Indian/Pakistani grocery store.
If you don't fancy pureeing your own tomatoes, use a can of tomato puree.
Heat oil in large nonstick saucepan over moderately high heat.
Add peppers, cook, stirring, 1 minute.
Stir in tomatoes, cilantro and cook until most of liquid evaporates, about 10 minutes.
Add coriander, cumin, salt, fenugreek, turmeric, ginger, cook, stirring, 1 minute.
Add peas and potato and cook 4 min. Add water. Cover, bring to a boil, reduce heat and simmer until beans are tender, 25 min.
Garnish with Garam Masala and cilantro.
Submitted by Gretchen Grant
Contributed on: and modified on Monday May 10th, 2010