Black-eyed Pea Masala

Name: Black-eyed Pea Masala
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 0 teaspoons asafetida; 473 milliliters black-eyed peas; 0 teaspoons 1/4 – 1/2 teaspoon cayenne or other red pepper (or to taste); 8 servings chopped parsley or cilantro, to garnish; 2 teaspoons cumin seeds; 2 teaspoons garam masala; 1 Tbsp garlic, minced; 1 Tbsp ginger-root, minced (or ginger paste); 1 large onion, diced; 1 teaspoon salt (or to taste); 1 teaspoon sugar; 850 grams diced tomato; 1 teaspoon turmeric

Black-eyed Pea Masala

Black-eyed Pe If you have sugar, cilantro, garam masala, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Drain peas just before cooking.

Ingredients you will need

Peas

Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften.

Ingredients you will need

Cooking Spray

Onion

Equipment you will use

Pressure Cooker

Add the cumin seed and cook for 1 minute.

Ingredients you will need

Cumin Seeds

Add the asafetida, ginger, and garlic and stir for about 30 seconds.

Ingredients you will need

Asafoetida

Garlic

Ginger

Add the drained peas and all remaining ingredients.

Ingredients you will need

Peas

Add 2 cups of water and bring to a low boil. If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender. If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.

Ingredients you will need

Garam Masala

Seasoning

Sauce

Water

Peas

Salt

Equipment you will use

Pot

Sprinkle with parsley or cilantro and serve with rice or bread.

Ingredients you will need

Cilantro

Parsley

Bread

Rice

Equipment

Pressure Cooker

Pot

Ingredients

Servings:

0teaspoons

asafetida 473milliliters

black-eyed peas 0teaspoons

1/4 – 1/2 teaspoon cayenne or other red pepper (or to taste)8servings

chopped parsley or cilantro, to garnish 2teaspoons

cumin seeds 2teaspoons

garam masala 1Tbsp

garlic, minced 1Tbsp

ginger-root, minced (or ginger paste)1large

onion, diced 1teaspoon

salt (or to taste)1teaspoon

sugar 850grams

diced tomato 1teaspoon

turmeric

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.