Pan-sauteed, Black-eyed-peas

This dish was inspired by a recent trip to the grocery store and I happened to find these...Oh so fresh Black Eyed Peas staring at me. They screamed to be picked up and now I am making this as we go. I have no idea what it will turn out into. My plan is to open up my spice cabinet and take a whiff of some spices and use what feels will work well with the peas, easiest way to create your own original recipe.

There are several names for these peas. In India and Pakistan they are known as Lobhia or Rongi.

So after raiding my refrigerator I have come up with onions, garlic, Cherry tomatoes, Spinach, Lemon juice, Balsamic vinegar, Coriander leaves as some ingredients for this recipe. For the spices, I will be using cumin, coriander and fresh ground garam masala powders.

Final look

Recipe: Pan Sauteed Black Eyed Peas


Ingredients
2 Tbsp Olive oil
2 tsp Cumin seeds
8-10 Garlic cloves, thinly sliced
1 Onion, finely chopped
10-12 Cherry tomatoes, halved

salt to taste
1/2 tsp Garam Masala
1-2 tsp Balsamic Vinegar

2 Cups spinach, finely chopped
24 Oz Black eyed peas, cooked in salted water
dash of lemon juice
coriander leaves for garnish


Method

1. Heat the olive oil on high heat and add the cumin seeds and garlic. Cook for about 2 minutes or until they turn light brown.
2. Add the onions and cook till they are translucent and a little soft. This should take another 3-4 minutes.
3. Now add the cherry tomatoes, salt and garam masala and cook for 2 minutes.
4. Turn down the heat and add balsamic vinegar. Toss it all up and add the spinach. Cook till its still bright green but wilted.
5. Add the black eyed peas and finally the lemon juice.
6. Serve hot with cardamom infused, steamed Quinoa and a salad. Garnish with Coriander leaves.

Step-by-step process,

Heat the olive oil on high heat and add the cumin seeds and garlic. Cook for about 2 minutes or until they turn light brown.



Add the onions and cook till they are translucent and a little soft. This should take another 3-4 minutes.



Now add the cherry tomatoes, salt and garam masala and cook for 2 minutes.

Turn down the heat and add balsamic vinegar. Toss it all up and add the spinach. Cook till its still bright green but wilted.

Add the cooked black eyed peas and finally the lemon juice.




Serve hot with cardamom infused, steamed Quinoa and a salad. Garnish with Coriander leaves.

I was in a good mood today so I added tandoori potatoes to the menu. This is what my plate looked like...yum. Enjoy making it as much as I did and I am off to go eat my supper.