Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2014 Sweet corn and earthy black-eyed peas simmered in a simple and zesty curried tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons sesame oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (optional) 1 medium onion, finely chopped 1-inch piece ginger, grated or finely chopped 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 to 1 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) 2 medium tomatoes, finely chopped 1 1/2 cups corn, fresh or frozen 1 to 1 1/2 teaspoons sea salt, to taste 1 tablespoon dried fenugreek leaves (methi), crumbled 1/2 teaspoon garam masala Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beans are tender — about 40 minutes. Drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the cumin and ajwain seeds if using. Stir for a few minutes until the cumin seeds darken a few shades. Add the onion to the pan and stir for another 5 minutes or until the onion is softened. Add the ginger and chilies to the pan, and stir for another few minutes. Now add the turmeric, ground coriander, chili powder, amchoor if using, cayenne and asafetida if using, and stir for another minute. Add the tomatoes and simmer until they break down and thicken into a fairly thick sauce, stirring often — about 10 to 15 minutes. Stir in the black-eyed peas and continue to let the sauce simmer for a few minutes. Now add the corn and simmer until the corn is just tender, adding a little water as necessary to achieve your desired consistency. Stir in the salt, fenugreek leaves and garam masala and cover. Let stand for 5 minutes before serving. Makes 4 to 6 servings

More black-eyed pea recipes from Lisa's Kitchen:
Black-Eyed Pea Sambar
Black-Eyed Pea Tomato Curry
Black-Eyed Peas in an Indian Curried Soup
Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

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