Black Eyed Pea Curry

I made this dish for many clients over Rosh Hashana and got amazing reviews.  Originally, it was supposed to be served in small portions and eaten with the simanim ,but my clients and myself consumed this salad during the main course as well!  This dish is so easy to make, unbelievably flavorful and very healthy! I recommend serving this with rice and eating it for dinner any day of the week.

Black Eyed Pea Curry

 1 C. Uncooked Black Eyes Peas

1 C. Water or Vegetable Stock

2 Tbsp. Oil

2 Tsp. Ginger, minced

1/2 Jalapeno Pepper, seeded and minced

2 Cloves Garlic, minced

1 Tsp. Brown Mustard Seeds

1 – 14.5 Oz. Canned Diced Tomatoes

1 Tsp. Ground Coriander

1 Tsp. Ground Cumin

1/2 Tsp. Ground Curry

1 Tsp. Paprika

1/2 Tsp. Turmeric

1/2 Tsp. Salt

2 Tsp. Tomato Paste 

1/4 C. Fresh Cilantro, chopped

 Rinse the beans and soak in cold water or 4 hours or overnight. Rinse and boil in fresh water for 30 minutes until reached desired doneness.  The beans should be soft but still hold together. 

Heat the oil in a large saucepan on medium low.

Fry minced jalapeno, ginger, garlic and mustard seeds on medium-low heat until the seeds start to pop.  Add the tomatoes, coriander, cumin, curry, paprika, turmeric, tomato paste and salt.  Stir and  add the black eyed peas and water or vegetable stock.  Simmer and cook for 10-20 minutes on medium heat until water has evaporated and bean mixture turns thick.  Add the chopped cilantro.  The curry is best served warm or at room temperature.