Jo's Cookbook
Spiced Black-eyed Peas
with Yogurt and Ginger
1 1/2 cups dried black-eyed peas
1 Tbl olive oil
2 yellow onions, finely chopped
4 Tbl minced ginger
6 cloves garlic, minced
1 tsp ground coriander
3/4 tsp ground cumin
1/4 tsp ground cardamom
2 tomatoes, chopped
1/2 cup plain yogurt
salt
1/4 tsp cayenne pepper
4 Tbl chopped fresh cilantro
Soak black eyed peas for about three hours! Drain peas and cook according to package directions. When draining peas, reserve the cooking liquid! Set peas aside.
In large frying pan, heat oil. Add onions and saute about ten minutes. Add ginger, garlic, coriander, cumin, and cardamom. Stir for two more minutes. Add tomatoes, cover, and cook 2 minutes. Uncover and increase heat to medium. Add 1 Tbl yogurt and stir through. Add remaining yogurt the same way, 1 Tbl at a time.
Add black eyed peas, 1/2 cup of their cooking liquid, salt to taste, and cayenne. Cover and simmer over medium heat for 15 minutes. Uncover and continue cooking, stirring occasionally, for 15 minutes. Top with cilantro.
Jo's Comments: This can be served as a side dish to chicken or with basmati rice. In my cookbook, this is what Ray wrote to describe the dish, "This dish drew a crowd into the breakroom at John Muir Medical Center/Radiation Oncology. Everybody who smelled it was envious. I was a bastard and wouldn't share." I guess that means it smelled good ????