Black-Eyed Pea Sambar

My readers can expect many more recipes for black-eyed peas in this space as I have a dear friend who could probably eat these delightful legumes everyday. This recipe was made with homemade sambar powder. Sambars are typically the first course in a South Indian meal. Thick and spicy, often made with tamarind, I made mine with cooked dals. Serve over basmati rice for a most satisfying summer meal or any time of year. Such a staple food is sure to be enjoyed by all who appreciate the creative blends that make up Indian cuisine.

It is a civic holiday here in Canada, and that means the doozers took a day off. What a relief for the neighborhood.

Black-Eyed Pea Sambar

1/4 cup of toor dal
1 teaspoon of turmeric
1 cup of dry black-eyed peas
1 small onion, chopped
1 large tomato, diced
2 tablespoons of ghee, or a mixture of butter and oil
1/2 teaspoon of asafoetida powder
2 - 3 whole red dried chilies, broken into bits
1/2 teaspoon of fenugreek seeds
1 teaspoon of black mustard seeds
1 teaspoon of urad dal
2 teaspoons of sambar powder
1 1/2 teaspoons of sea salt
1 5.5 ounce tin of tomato paste
1 small clove of garlic, crushed
1/2 cup of corn
1/4 cup of fresh coriander or parsley, chopped

Soak the black-eyed peas in enough water to cover overnight. Drain, transfer to a medium-large pot, along with 1/2 teaspoon of turmeric, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are tender - about 40 - 60 minutes. Drain and set aside.

Bring 3 cups of water to a boil in a medium-large saucepan. Add the toor dal and a 1/2 teaspoon of the turmeric. Reduce the heat to medium low, cover and cook until the dal is creamy - roughly 20 - 30 minutes. Set aside without draining.

In a large saucepan, heat the oil over medium heat. When hot, add the asafoetida, red chili peppers, fenugreek seeds, mustard seeds and urad dal. Stir and fry until the mustard seeds begin to pop. Add the onion, garlic and tomato to the pan, along with a dash of turmeric powder and the sambar powder and salt. Stir well and add the tomato paste, again stirring well to combine.

Now add the cooked toor dal and the liquid, along with an addition 2 cups of water. Bring to a boil and add the black-eyed peas. Reduce the heat to medium and simmer for roughly 5 - 10 minutes to blend the flavours. Stir in the corn and coriander (or parsley) and simmer for another few minutes. Add more water if you want a thinner sambar and simmer for another few minutes.

Other black-eyed pea dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Black-Eyed Peas with Spices and Herbs
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Pea and Quinoa Croquettes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

On the top of the reading stack: The Man Who Laughs by Victor Hugo

Audio Accompaniment: Lawn mowers (no peace from noise!)