Looking for a new dip or side dish to round out your Indian cooking repertoire? This black-eyed pea dip is hearty enough to serve as both.
I cook my black-eyed peas ahead of time in the crock pot and freeze in small jars for later use. It’s one of my simplest cheap food strategies, because dried beans and pulses are such much more affordable. But you could use canned or frozen if you feel it’s more convenient.
What you need:
16 ounces of cooked and drained black-eyed peas, 1 tbsp canola or vegetable oil, ¼ tsp cumin seeds, ¼ tsp turmeric, ¼ tsp cayenne pepper, 1 tsp ground coriander, ½ tsp salt, ½ cup water, ¼ tsp garam masala, 2 tsp lemon or lime juice, 2 tbsp chopped cilantro, ½ cup finely chopped red onion.
What you do:
Heat oil in a fry pan on medium. Add cumin seeds and cook for a few minutes. Add black-eyed peas, followed by turmeric, cayenne, coriander, salt and water. Stir to mix. Bring to a boil, cover with lid and reduce heat. Simmer until most of the water has been absorbed, and remove from heat. Mix in garam masala and lemon juice. Transfer to a serving dish and garnish with cilantro and minced onion.
Serve with pita chips, Indian flat bread or vegetables. Could also be used as a hearty side dish.
This recipe is from the book, The Indian Vegan Kitchen, which is available on Amazon. I have also reviewed this book and featured a bean and rice pancake recipe over on Wanderlust and Lipstick food blog.
This recipe for Indian black-eyed pea dip was submitted to the April 21st edition of the Wanderfood Wednesday carnival.
Photo Credit: Edilyn