Move over Hoppin’ John; blackeye peas is steppin’ out Indian style. This dish is from Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from the Punjab and the man knows his dals.
2 cups blackeyes
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
Scant 1/2 teaspoon cumin seeds
1 medium tomato, chopped
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about
30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry
10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.