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Categories:
black-eyed peas olive cumin seeds whole fennel seeds onion garlic fresh ginger green chili tomato puree salt cayenne pepper butternut squash
Viewed: 67 - Published at: 9 years agoIngredients
- 2 cups (about 12 ounces) dried black-eyed peas
- 3 tablespoons olive or canola oil
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole fennel seeds
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon finely chopped peeled fresh ginger
- 1 fresh hot green chili, chopped
- 4 tablespoons tomato puree
- 1 1/2 teaspoons salt
- 1/81/4 teaspoon cayenne pepper
- 3/4 pound (2 1/2 cups) peeled and seeded butternut squash, cut into 1-inch pieces
Method
- Soak the black-eyed peas overnight in water that covers them well.
- Drain.
- Pour the oil into a heavy, largish pan and set over medium-high heat.
- When hot, put in the cumin and fennel seeds.
- Let them sizzle for 10 seconds and then add the onions.
- Stir and fry until the onion pieces turn brown at the edges.
- Add the garlic, ginger, and green chili.
- Stir for a minute.
- Add the tomato puree.
- Stir for a minute.
- Now put in the peas, salt, cayenne, squash, and 4 1/2 cups water.
- Bring to a boil.
- Cover partially, turn heat to low, and cook for about 1 hour or until peas are tender and the water is absorbed.
