North American Blackeyes

Course : Curry
Source:
Serves: 1
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Ingredients:

2 cups blackeye peas
1 1/2 teaspoons salt -- or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion -- chopped
2 cloves garlic chopped
1 piece ginger root -- peeled and chopped
1 teaspoon cumin seeds
1 medium tomato -- chopped
 

Preparation / Directions:

In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.


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