Thursday, February 19, 2009

Black eyed peas dahl

Most of the time, we think of dahl as being made out of lentils or split peas, but other legumes can stand in too. We particularly like this mildly spicy dahl made from black eyed peas. I used the canned form to save time, but if you’ve got the time to soak and cook up the dried beans, the meal will be even more inexpensive.

Black eyed peas dahl

Ghee or mild vegetable oil
4 whole cloves
1/2 cinnamon stick
1 small onion, chopped
1 T fresh ginger, minced
6 to 8 oz plain yogurt
2 cans (15 oz) of black eyed peas
1/2 t ground tumeric
1/4 t ground red pepper
1/2 t garam masalah (prepared or my favorite mix)
2 t coriander
Salt to taste

In a large heavy skillet with a cover, saute the cinnamon and cloves for a few minutes. Add the onions and ginger and saute until golden. Drop the heat and add the yogurt and beans. Add the spices. Heat through and remove from heat. Cover and let stand for about 5 minutes. Serve over rice if desired, as a side or main dish.

No comments: