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Indian Style Black-Eyed Peas

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“Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 146. "This is semi-dry when cooked, and is very good served with a few drops of lemon juice or with chapatis and a wet curry."”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chili powder, salt, ground coriander, and ground cumin and stir-fry the mixture for 3-5 minutes.
  2. Add the water to the pan, cover, and cook until all of the water has completely evaporated.
  3. Drain the black-eyed peas and add to the the mixture, stirring well to blend together. Stir fry for 3-5 minutes.
  4. Transfer to a serving dish, squirt with lemon and garnish with cilantro. Serve hot or cold.

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