| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound dried black-eyed peas
- Salt and black pepper
- 2/3 teaspoon ground cumin
- 1 teaspoon chopped garlic
- 1 teaspoon chopped peeled ginger
- 3 tablespoons cooking oil
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon ground turmeric
Instructions
- Soak the beans in warm water for 1 hour.
- Add 3/4 teaspoon salt to the beans and cook until tender but not mushy, 25 minutes. Drain and let cool.
- Add the cumin, garlic, ginger, 3/4 teaspoon salt and 1 1/2 teaspoons pepper to the beans and mix well.
- Heat the cooking oil in a small pot; add the fenugreek seeds. Once the seeds start to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the beans. Mix well.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 201 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 4 servings |
| Calories | 201 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 294 mg |
Reviews
Been to the restaurant and absolutely loved this dish. Very happy to have the recipe and make it at home.