Spiced Black-Eyed Peas with Yogurt & Ginger


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Another really good dish, but with dairy. Serve these East Indian–inspired black-eyed peas as a vegetarian main course with steamed basmati rice.

Spiced Black-Eyed Peas with Yogurt & Ginger

1½ cups dried black-eyed peas
2 tablespoons olive oil
2 yellow onions, minced
4 tablespoons minced, peeled fresh ginger
6 cloves garlic, minced
1 teaspoon ground coriander
¾ teaspoon ground cumin
¼ teaspoon ground cardamom
2 tomatoes, chopped
½ cup plain yogurt
salt to taste
¼ teaspoon cayenne pepper
4 tablespoons chopped fresh cilantro

Pick over and discard any damaged peas or stones. Rinse the peas. Place in a bowl, add plenty of water to cover and soak for about 3 hours.

Drain the peas and place in a saucepan with water to cover by 2 inches.

Bring to a boil, reduce the heat to low and simmer, uncovered, until almost tender, about 35 minutes. Drain the peas, reserving the liquid. Set aside.

In a large frying pan over low heat, warm the olive oil. Add the onions and saute, stirring, until soft, about 10 minutes. Add the ginger, garlic, coriander, cumin and cardamom and saute, stirring, for 2 minutes.

Add the tomatoes, cover and cook for 2 minutes longer.

Uncover and increase the heat to medium. Add 1 tablespoon of the yogurt and continue to stir until it is fully incorporated into the sauce. Continue in the same manner with the remaining yogurt, 1 tablespoon at a time.

Add the peas, ½ cup of the reserved liquid, salt to taste, and the cayenne; cover and simmer over medium heat for 15 minutes.

Uncover and continue to cook, stirring occasionally, until the liquid is very thick, 3 to 5 minutes.

Transfer to a platter, garnish with the cilantro and serve.

Serves 6