Black-Eyed Peas in Tomato Sauce

Indian Side Recipes

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: Tuesday May 11th, 2004 and modified on Monday May 10th, 2010