Spicy black-eyed peas

Page 187

Cuisine: Indian | Course Type: Main Courses

(1 review)

Tags: vegetarian Indian

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This recipe is by Madhur Jaffrey, and it shows. The beans are seasoned three times: first by spices that are boiled along with the beans, then a tarka (spices cooked in oil separately and added at the end of the cooking) and to top it, a chile/cilantro salsa. Together, this produces a well-rounded, fragrant and not overly hot dish.

The fact that the salsa is added at the last moment also gives opportunities for individuating the flavour: for children, you could make a salsa without chiles, even without onions, and move some of the chiles in the other seasonings to the salsa for adults. For the cilantro-averse, you could make it with parsley, etc.

Serve with rice.

(edited 31st July 2011) (0) comment (0) useful  

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