Black-eyed Peas with Dill (Lobhia aur Suwa)

[Edward]

Black-eyed Peas with Dill (Lobhia aur Suwa)

Serves 4 as Main Dish.

I got inspired by a can of blackeyed peas in my cupboard and a bunch of dill sitting in my fridge. Here is what I came up with. This recipe hasn't been officially tested, but its simple so it should work out fine. It turned out delicious. This goes great with plain Basmati rice or flatbreads.

• 3 T ghee or peanut oil or a mixture
  
• 3/4 tsp mustard seeds
  
• 1/2 tsp cumin seeds
  
• 1/8 tsp fenugreek seeds
  
• 1 medium onion, finely chopped (about 1 cup)
  
• 1 large garlic clove, minced
  
• 1 c peeled and diced fresh tomato
  
• 1 tsp Gujarati or Marathi-style garam masala, divided (see note)
  
• 1/2 tsp paprika
  
• 1/4 tsp red chili powder
  
• 1/4 tsp turmeric
  
• 1 tsp sugar (optional)
  

1 (15.5 ounce) can black-eyed peas, with liquid

• 3/4 c coarsely choppped fresh dill
  

Water as needed (up to 1 1/2 cups)

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Salt to taste

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In a medium saucepan heat the ghee or oil over medium-high heat. When hot toss in the mustard seeds. As soon as they begin to splutter and pop add the cumin and fenugreek seeds. Cook until the cumin darkens a few shades.

Add the onion and cook, stirring occasionally, until it begins to turn golden, about 8 minutes. Add the garlic and stir for 1 minute more. Add the tomato to the pan and cook, stirring, until it begins to turn into a pulpy sauce, about 3 minutes. Toss in half of the garam masala and all of the paprika, red chili powder, turmeric and the sugar if using. Stir once or twice. Now stir in the blackeyed peas with their liquid and the dill. Add enough water until you get the consistency you want, up to 1 1/2 cups. Bring to a boil, lower the heat and simmer, covered, for about 10 minutes.

Stir in salt to taste, the remaining garam masala and 2-3 tablespoons more chopped dill before serving.

Note: If you don't have Gujarati or Marathi-style garam masala, the regular kind will work fine. Though I would avoid a pure Moghul garam masala, it is too cardamomy for this. You can make an approximate version by adding a little fennel seeds, ajwain, sesame seed, dried red chili and a star anise to your regular garam masala recipe.

Keywords: Beans, Easy, Vegetarian, Indian

( RG1097 )