Oct 8, 2012

Black-Eyed Peas and Potato Curry

I have been working so much overtime that I haven't had time to do one of the things that I love best, cook. Today, I came home at my usual time and out came the pot and spices.  This is an Indian dish that I really like.  It has a little heat to it but you can control it by adding in as little or as much as you like.  This recipe is adapted from the book The Complete Book of Indian Cooking by Shehzad Husain & Rafi Fernandez with a little touch of my own.

1 lb of frozen black-eyed peas
1/4 tsp baking soda
1 tsp five-spice powder
1/4 ts asafoetida
1 large onion finely chopped
1 tbs ghee
1 tbs vegetable or olive oil
1 tsp ginger
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin
1/2 tsp red chili powder
5 tbs tamarind juice or 1 tsp of concentrate
2 potatoes, cut into cubes
1 large tomato, skinned and chopped
4 fresh green chilies, chopped
2 tbs chopped cilantro
1 chicken bouillon cube (optional)
2-3 cups of water
salt to taste
a few mint leaves

In the bottom of a soup pot add the ghee and vegetable oil and place on medium heat.  Next, add the onion and all of the spices, bouillon cube, chopped tomatoes, and cilantro.  Simmer for a couple of minutes.  Then add the black-eyed peas and mix well with the other ingredients. Add the water and simmer for 40 mintues to an hour, until the beans are tender.  Remember this is not a soup, add about 2 cups of water first and it if needs more add a little at a time. The water should be about 1 inch over the beans. Once the beans are tender, add the potatoes and simmer until they are tender.  You don't want a lot of sauce with this recipe.  Simmer until the sauce is nearly gone. I served this with fish, and it would be good with chicken.  Enjoy!