Thursday, June 17, 2010

Indian Blackeyed Peas

1 t. black or yellow mustard seed
1 t. cumin
1 t. coriander
1 t. salt (or to taste)
1 t. sugar
1/4 t. turmeric
1/4 t. asafoetida
3 cans blackeyed peas, rinsed and drained
1 can diced tomatoes

Pop the mustard seed on medium high heat in a dry covered pot. Shake them when you hear them popping to prevent burning. It only takes about 30 seconds for the popping to die down. Then turn the heat down to medium and add the rest of the spices. Immediately add the tomatoes. Stir, and add the blackeyed peas. Simmer about 10 minutes, stirring occasionally. Good served over brown rice.

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