Black-eyed peas with Herbs
This is yet another Madhur Jafferey cookbook recipe. Just goes to show how eager I am try out stuff from her book before it goes away from me … maybe I should buy it. Its definitely a keeper. The better half reads this blog too … so here I am very subtly trying to drop a hint 😛 (Poor guy has already been overloaded with such “subtle” hints from me :))
I have never cooked black-eyed peas ever (or at least I have no memory of it) and have wanted to try it once – always pecking from Parija’s lunch every time she makes it 😛
According to Madhur this is a Moroccon/Syrian dish and is eaten with crusty whole wheat breads and a tomato & mozzarella salad. Its like a stew. So here it goes ….
1 1/2 cups black eyed peas – soaked overnight
1 dried red chilli
1 tblsp garlic paste
2 bay leaves (skip it if you dont prefer garam masala)
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp paprika
1. In a pot, place the drained black eyed peas with water and bring to a boil and simmer for about 30 minutes on medium-low flame (you can give a quick whistle or two in the pressure cooker if you prefer). Set aside with its water
2. In a pan, heat some oil, add the red chilli and let it quickly darken. Immediately add the garlic and stir.
3. Add the black eyed peas with the water. Add the bay leaves, oregano, thyme, paprika and salt.
4. Stir all well and let it come to a boil.
5. Simmer on low heat for 10-15 minutes.
6. Serve hot!