It's been too long since my last installment in the "fast food" franchise, even though I have posted other under-30-minute recipes since then. As quick and easy go, they don't get much quicker and easier than this, an Indian-style variation on a rice-and-beans dish using only pantry staples (if you go with canned over fresh tomatoes). This one is definitely worth keeping in mind for when you're home late from work and don't know what to make but don't want to order in or go out. We all thought it was really tasty, especially given the small amount of time and work involved. Stock up on black-eyed peas next time you're at the grocery — they're delicious and have a great texture compared to some other beans. (They're great in the Four "Pea" Usal, too.)
Masala Black-Eyed Peas and Tomatoes
Adapted from Zainab Shah via NYT Cooking
Time: ~27 minutes
40 grams (3 tablespoons) olive, avocado, or sunflower oil, or ghee
1 medium yellow or red onion, diced
1½ teaspoons freshly grated ginger
1½ teaspoons freshly grated garlic
1 teaspoon cumin seeds
up to ¾ teaspoon Kashmiri or other mild red chile powder
¼ teaspoon ground turmeric
3 Roma tomatoes, diced, or 1 (15-ounce) can diced tomatoes with their juices
1 teaspoon Diamond Crystal kosher salt
2 (15-ounce) cans black-eyed peas, drained and rinsed
15 grams (2 tablespoons) freshly squeezed lemon juice
½ teaspoon garam masala
For serving
Cooked rice and/or roti or other flatbread
2 tablespoons chopped cilantro (optional)
Sliced Thai, serrano, or jalapeño chiles, or hot sauce (optional)
1. Heat the oil or ghee in a 3- to 4-quart saucepan or saucier (this is a good one to make in your Staub cocotte) over medium heat. Stir in the onion and cook, stirring occasionally, until softened and translucent, about 5 or 6 minutes.
2. Stir in the ginger, garlic, cumin seeds, chile powder, and turmeric, and cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in the tomatoes and salt. Cook, stirring occasionally, for 5 minutes, until the tomatoes (if using fresh) break down. Adjust the heat as needed to maintain a gentle simmer. Add water, 1 tablespoon at a time, if the mixture is sticking or looks too dry.
4. Stir in the black-eyed peas, and simmer for 5 minutes more.
5. Remove from the heat and stir in the lemon juice and garam masala. Taste for seasoning. Serve over rice and/or with roti or other flatbread, topped with cilantro and/or green chiles if you like. Serves 4.
15 grams (2 tablespoons) freshly squeezed lemon juice
½ teaspoon garam masala
For serving
Cooked rice and/or roti or other flatbread
2 tablespoons chopped cilantro (optional)
Sliced Thai, serrano, or jalapeño chiles, or hot sauce (optional)
1. Heat the oil or ghee in a 3- to 4-quart saucepan or saucier (this is a good one to make in your Staub cocotte) over medium heat. Stir in the onion and cook, stirring occasionally, until softened and translucent, about 5 or 6 minutes.
2. Stir in the ginger, garlic, cumin seeds, chile powder, and turmeric, and cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in the tomatoes and salt. Cook, stirring occasionally, for 5 minutes, until the tomatoes (if using fresh) break down. Adjust the heat as needed to maintain a gentle simmer. Add water, 1 tablespoon at a time, if the mixture is sticking or looks too dry.
4. Stir in the black-eyed peas, and simmer for 5 minutes more.
5. Remove from the heat and stir in the lemon juice and garam masala. Taste for seasoning. Serve over rice and/or with roti or other flatbread, topped with cilantro and/or green chiles if you like. Serves 4.
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