North Indian Black-Eyed Peas

On a recent afternoon, YCA member Bhavna taught us to prepare a beautiful dish of tender black-eyed peas in flavorful masala sauce. You can prepare it yourself following the recipe & photos below. The versatile sauce can be used to dress up any other cooked beans, vegetables or meats you like.

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Recipe by Bhavna Patel, as told to Sasha Rivera / Photography by Maya Rivera

Ingredients:

• 2 cups dry black-eyed peas, soaked at least 4 hours or overnight, drained and rinsed OR 2 cans chickpeas, drained and rinsed
• 2 tsp salt

For Sauce:

• 100 ML light olive oil or vegetable oil
• Pinch asafetida (optional)
• 2 cloves, freshly ground (optional)
• 1 tsp mustard seed
• 1/2 tsp cumin
• 1 medium red onion
• 1 tsp salt
• 3 Roma tomatoes
• 1-inch piece ginger root
• 1 serrano chili, or 2 for a spicier dish
• 1/2 tsp turmeric
• 1 tsp red chili powder,  or 1/2 tsp for a milder dish
• 1 Tbsp coriander powder
• 1/4 tsp garam masala (optional)

To Serve:

• Fresh cilantro
• Cooked basmati rice, naan or other bread (optional)

Cook the Beans – in a Pot on the Stove…

(If using canned chickpeas, skip this step.) Add drained black-eyed peas to a large pot and cover with 2″ cold water. Bring to a boil over high heat. Reduce heat to low and simmer 30-40 minutes, until tender. Season with 2 tsp salt. Reserve cooking liquid.

…or in a Stovetop Pressure Cooker

Place drained black-eyed peas in pressure cooker with 4 cups water and 2 tsp salt. Cook over high heat until done. Reserve cooking liquid.

Prepare the Sauce

While beans cook, in a large heavy-bottomed skillet, heat oil over medium-high heat. When the oil is hot, add the asafetida and cloves (if using), mustard seed, and cumin. Fry a couple minutes, until fragrant.

Add chopped red onion and 1 tsp salt to the spices. Fry, stirring occasionally, until golden.

Coarsely chop tomatoes and ginger and add to the bowl of a food processor with serrano chili(s). Blend into a paste. Add to the hot pan and cook over medium-high heat, stirring, until mixture begins to bubble.

Add turmeric, red chili powder, and coriander to the tomato-onion mixture. Cook about 5 minutes over medium-high heat, or until sauce is bubbling and reduced.

Assemble the Dish

Add the cooked black-eyed peas and reserved liquid (or drained chickpeas plus 1/4 cup water) to the pan of sauce and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.

Season with garam masala, if using. Taste dish for seasoning and consistency. If you want a thicker sauce, either cook 5-10 minutes longer, or mash some of the beans with the back of the spoon and stir until thickened.

Transfer the beans to a large bowl. Finely chop cilantro. Garnish the beans with cilantro, and serve alone, over basmati rice, or with bread or naan.

Thank you Bhavna!

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North Indian Black-Eyed Peas

Recipe by Bhavna Patel, as told to Sasha Rivera

Ingredients:

• 2 cups dry black-eyed peas, soaked at least 4 hours or overnight, rinsed and drained (or 2 cans chickpeas, rinsed and drained)
• 1 Tbsp salt, divided (1 tsp if using canned chickpeas)
• 100 ML light olive oil or vegetable oil
• Pinch asafetida (optional)
• 2 cloves, freshly ground (optional)
• 1 tsp mustard seed
• 1/2 tsp cumin
• 1 medium red onion
• 3 Roma tomatoes
• 1-inch piece ginger root
• 1-2 serrano chilis
• 1/2 tsp turmeric
• 1 tsp red chili powder, or 1/2 tsp for a milder dish
• 1 Tbsp coriander powder
• 1/4 tsp garam masala (optional)
• Fresh cilantro
• Cooked basmati rice, naan or other bread (optional)

Instructions:

1. Cook the drained black-eyed peas either in a pot on the stove (cover with 2″ cold water, bring to a boil over high heat; reduce heat to low and simmer 30-40 minutes, until tender, then season with 2 tsp salt) or in a stovetop pressure cooker (with 4 cups water and 2 tsp salt; cook over high heat until done). Reserve cooking liquid! (Skip this step if using canned chickpeas.)
2. While beans cook, in a large heavy-bottomed skillet, heat oil over medium-high heat. When the oil is hot, add the asafetida, cloves, mustard seed, and cumin. Fry a couple minutes, until fragrant.
3. Add chopped red onion and 1 tsp salt to the spices. Cook, stirring occasionally, until golden.
4. Coarsely chop tomatoes and ginger and add to the bowl of a food processor with serrano chili(s). Blend into a paste. Add to the hot pan and cook over medium-high heat, stirring, until mixture begins to bubble.
5. Add turmeric, red chili powder, and coriander to the tomato-onion mixture. Cook about 5 minutes over medium-high heat, or until sauce is bubbling and reduced.
6. Add the cooked black-eyed peas and reserved liquid (or drained chickpeas plus 1/4 cup water) to the pan. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
7. Season with garam masala, if using. Taste dish for seasoning and consistency. If you want a thicker sauce, either cook 5-10 minutes longer, or mash some of the beans with the back of the spoon and stir to thicken.
8. Transfer the beans and sauce to a large bowl. Finely chop cilantro. Garnish beans with cilantro, and serve alone, over basmati rice, or with naan or bread.