Stewed Black Eye Peas With Cherry Tomatoes
POSTED: 10:06 am HST November 12, 2003
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I used canned black-eyed peas for this dish. You need to make your own spice mix, which I detail below:Ingredients:
Aromatic Spice Powder
2 TBS uncooked long grain rice
4 tsp sesame seeds
3 tsp fenugreek seeds
4 TBS unsweetened coconut flakes
1 tsp cayenne, or to taste Instructions:
1 TBS vegetable oil
1/2 tsp mustard seeds
1/3 cup minced onion
1/4 tsp turmeric
1 russet potato, peeled and diced
1 cup (8-10) cherry tomatoes, cut in half
1 can black eyed peas
1 cup water
1/2 TBS Aromatic Powder (recipe above)
1/2 tsp salt Instructions:
- Preheat large heavy skillet. Add rice and seeds and toast over medium heat until aromatic and rice is slightly browned, about 6 minutes.
- Add coconut and toast 2 minutes longer. Remove and cool.
- Grind toasted ingredients to fine powder, stir in cayenne.
- Heat oil in medium saucepan over medium-high heat. Add mustard seeds. When they sizzle and splutter, add the onion. Cook until soft, about 3 minutes. Add turmeric and potato; cook 2 more minutes.
- Add half the cherry tomatoes halves, reserving others for garnish. Stir in peas, water, spice powder, and salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Turn into shallow bowl, garnish with tomatoes, and serve.
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