Black-eyed Pea Masala

Welcome to 2010! It's a new decade as well as a new year, and perhaps because of that, more people than usual are making resolutions to eat healthier. From PCRM's 21-Day Vegan Kickstart to my own Eat-2-Live Group's "Happy New You Challenge," lots of us are pledging to stick to a healthy lifestyle.

Yes, you read that right: Us. I'm on the bandwagon, too.

For the next six weeks, I'll be following my interpretation of the Eat To Live program, which means I will be guided, in general, by the principals of the 6-week plan without whacking myself with the Stick of Shame if I have a healthy snack or cup of coffee (or three). Since Eat to Live is as much about what to eat as what not to eat, I will be chowing down on plenty of beans, greens, and fruit, and you can expect that to be reflected in the recipes I post in the coming weeks.

But don't worry; this isn't becoming a diet blog. I won't be weighing in or posting before and after photos of myself {shudder}. You probably won't notice any difference. The emphasis, as always, will be on the food, so if you're looking for delicious recipes that contain little or no sugar, flour, gluten, and fat, you're going to find plenty of tasty things to make here. From here on out, my motto is, "Never say diet."

This year's first recipe was inspired by a Christmas gift from my husband, Monisha Bharadwaj's India's Vegetarian Cooking: A Regional Guide. It's a gorgeous book which, though often lacking in cooking times, contains a wealth of information about the different regions and cuisines of India as well as recipes that are mostly vegan and, often, lower in fat than traditional Indian recipes. I've been curling up with it like a novel at night, so it was natural that I turned to it for inspiration when I needed a black-eyed pea recipe to usher in the new year. It's a Southern US tradition to eat black-eyed peas and greens on New Year's Day to ensure a lucky and prosperous year, and while I don't really believe the superstition, I go with it partially out of sentimentality but mostly because I like black-eyed peas. For the past few years, I've been trying to reach beyond the Southern-style black-eyed pea dishes that I grew up with and look to other cultures where the Cyclopean peas are at least as popular as they are here. Last year it was Nigeria and this year it's northern India.

This adaptation of Bharadwaj's Bhuna Lobhia is my family's new favorite black-eyed pea recipe. As it was keeping warm on the stove, my daughter keep creeping up to the pot to "sample" it, long after the seasoning had been checked and it didn't need to be sampled anymore. And I have to admit, I was doing the same thing. It's irresistibly good.

To complete my New Year's obligations, I served this with (Green) Cabbage and Peas with Cumin and Mustard Seeds. We all feel lucky already.



Black-eyed Pea Masala
(printer-friendly version)

Garam masala is a spice blend that is best when made from whole seeds just before using. That said, if you have a packaged blend that you like, you can, of course, use it here. I've included the garam masala recipe I use at the end of the recipe.

2 cups black-eyed peas
1 large onion, diced
2 teaspoons cumin seeds
1/8 teaspoon asafetida
1 tablespoon ginger-root, minced (or ginger paste)
1 tablespoon garlic, minced
1/4 - 1/2 teaspoon cayenne or other red pepper (or to taste)
1 teaspoon turmeric
2 15-ounce cans diced tomato
2 teaspoons garam masala
1 teaspoon sugar
1 teaspoon salt (or to taste)
chopped parsley or cilantro, to garnish

Pick over the dried peas, removing any debris, and rinse. Cover with water and allow to soak for 8 hours or quick-soak by bringing to a boil, cooking for 1 minute, and remove from heat. Allow quick-soaked peas to stand for at least 1 hour. Drain peas just before cooking.

Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften. Add the cumin seed and cook for 1 minute. Add the asafetida, ginger, and garlic and stir for about 30 seconds.

Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil.

If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender.

If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.

Sprinkle with parsley or cilantro and serve with rice or bread.

--Here's the garam masala blend I used in this recipe:

1 tsp. cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 tsp. cumin seeds
1/4 tsp. cloves
1 tsp. black peppercorns

Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and use soon. Makes about 1 tablespoon.

Servings: 8

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Nutrition Facts

Nutrition (per serving): 178 calories, 6 calories from fat, 0g total fat, 0mg cholesterol, 517.1mg sodium, 519.3mg potassium, 32.8g carbohydrates, 5.8g fiber, 7.1g sugar, 11g protein, 2.8 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

Cuminy Cabbage & Peas

Curried Eggplant Soup

Cauliflower Dal