Lucky Curried Cabbage And Black-Eyed Peas
serves 2-4
Black-eyed peas are said to be lucky if eaten on the first of a new year. Rather than the traditional hoppin' john, my husband came up with this curry. It is really, really good-the cabbage takes on an almost creamy texture and flavor and the beans make it hardy enough for a main dish.Read more about this recipe at Coconut & Lime.
1 small onion
2 cloves of garlic
1 small chile pepper, dried or fresh
1 inch piece of ginger, peeled
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
2 teaspoons of dried split mung daal
1 teaspoon cumin seeds
1/4 teaspoon asafoetida powder
1/2 head of cabbage, shredded
1/2 cup water
2 tablespoons shredded coconut
1 cup black-eyed peas (frozen or canned)
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon salt
prep: 10 minutes
total: 1 hour 20 minutes
food processor
large saute pan with cover
1. Puree onion, garlic, chile and ginger in a food processor.
2. In a large pan with a lid, heat the vegetable oil and sauté mustard seeds, mung daal, cumin seeds, and asafoetida in oil for 5-10 minutes until mustard seeds start to pop. Carefully add the onion mixture to the pan. Cook for 10-15 minutes or until the onion is golden and has a pleasant aroma. Add cabbage and stir to coat.
3. Cover and cook for 15 minutes on high. Add water, coconut, black-eyed peas, garam masala, turmeric, and salt. Bring to a boil then cover and cook on low heat for 30 minutes or until tender.
