Masala Black-Eyed Peas

Ingredients

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  1 ½ tsp or 3g

• Garlic

  Raw

  1 ½ tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chile

  Patak's

  ¼ tablespoon or 25g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Tomatoes

  Crushed, canned

  3 can (15 oz) or 1.27kg

• Salt

  Table

  1 tsp or 6g

• Peas

  Edible-podded, frozen, unprepared

  30 oz or 851g

• Serrano pepper

  Raw

  300g

• Lemon juice

  Raw

  2 tbsp or 30g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes.
2. Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.)
3. Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.
4. Original recipe by: Zainab Shah (source: cooking.nytimes.com/recipes/1024236-masala-black-eyed-peas)

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