Black Tea and Gingered Black-Eyed Peas

As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It is adapted from Raghavan Iyer's magnificent book 660 Curries. I've owned a copy for years but I never tire of it.

The original recipe called for chickpeas, but thanks to a suggestion from Siri, I used black-eyed peas instead as I had a craving for these lovely earthy beans. I was more than pleased with this dish and it will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.

Black Tea and Gingered Black-Eyed Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 19, 2014 Simple spicy gingered black-eyed pea curry simmered in black tea; smoky, peppery and earthy Print this recipe Ingredients: 1 1/4 cup dried black-eyed peas (3 1/2 cups cooked) 2 tablespoons black tea leaves 2 tablespoons sesame oil 1 tablespoon cumin seeds 1/2 teaspoon brown mustard seeds 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 2 green chilies, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Cover with fresh water, bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender, about 40 minutes. Drain and set aside. Bring 2 cups water to a boil over medium-high heat. Add the tea leaves, remove from heat, and allow the tea to steep for 5 minutes. Strain and discard the tea leaves. Heat the oil in a large saucepan over medium-high heat. When hot, toss in the cumin and mustard seeds and stir until fragrant and the mustard seeds turn grey and begin to splutter and pop. Toss in the ginger, garlic and chilies, and continue to stir for another minute. Now stir in the black-eyed peas, cilantro, turmeric, mustard powder and salt. Add the brewed tea and bring to a boil. Lower the heat to medium and simmer, uncovered, until the sauce is thickened — about 10 minutes. Stir in the lime juice, remove from heat, cover, and let sit for 5 minutes to allow the flavors to blend. Serve hot or warm with fresh cooked white rice. Makes 4 to 5 servings

Other black-eyed pea dishes from my kitchen that you may enjoy:
Indian Black-Eyed Peas
Curried Black-Eyed Peas
Black-Eyed Pea Salsa
Black-Eyed Peas with Potato and Tamarind

This is my submission to this month's No Croutons Required.

On the top of the reading stack: nothing in particular as I have too much blog work to catch up on

Audio Accompaniment: Marsen Jules