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Ingredients
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2 14 oz cans of black-eyed peas
or 8 oz dried beans, soaked overnight and cooked until tender
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/2 inch stick fresh cinnamon
1 teaspoon chili powder
4 tablespoon groundnut oil or peanut oil
1 teaspoon black mustard seeds
10 fresh curry leaves
1 finely chopped, medium onion
2 cloves garlic, crushed
2 inch piece of fresh ginger, grated
1 teaspoon salt
2 cups water
2 tablespoon coriander leaves for garnish
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Instructions:
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1. Drain and rinse the canned or precooked beans.
2. In a small frying pan add the cumin, coriander, fennel, fenugreek seeds and the cinnamon stick.
3. Heat the spices using medium heat, stirring frequently so they do not get burnt.
4. When the spices change color and become aromatic remove them from the heat and let them cool for a few minutes.
5. When cool, grind the roasted spices into a fine powder in a coffee grinder or using a mortar in a heavy bowl.
6. Add the crushed chili flakes.
7. Heat the oil, again over medium heat, for about 3 to 5 minutes. Until it is hot but not smoking.
8. When hot remove the pan from the heat, immediately add the mustard seeds and curry leaves and cover.
9. The seeds and leaves should begin to pop. Allow this process to continue unti the popping stops.
10. Put the pan back on the medium heat, add the finely chopped onion and cook until light golden taking care not to burn the onions.
11. When the onions have become golden add the ginger and garlic and cook for a 30 seconds more.
12. Add the prepared black beans, the ground spice mixture, salt and water and bring to a boil.
13. Lower the heat until the mixture is simmering, cover and let simmer for 20 minutes.
14. Top with coriander leaves and serve.
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