Black-Eyed Peas in a Yogurt Curry

Black-eyed peas are traditionally served on New Year's Day in the American southeast and around the world as they are thought to bring prosperity. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, which symbolize money, and cornbread — representing gold — is also a feature of the New Year's Day table. This earthy legume is a favorite at any time of year for me, but how could I resist the promise of good luck? This black-eyed pea curry simmered in a tangy spiced yogurt sauce has a wonderful aroma and an incredible flavor — it's a good start to any year!

This is my first submission to My Legume Love Affair, # 31, a most popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona of Briciole.

Black-Eyed Peas in a Yogurt Curry

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2011 Fragrant, tangy and delicious black-eyed pea curry simmered in an Indian-spiced yogurt sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 3 black cardamon pods, crushed 1-inch stick piece of cinnamon stick Yogurt curry: 3 tablespoons olive oil handful of dried fenugreek leaves 1 tablespoon ground coriander 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon cayenne pinch of asafetida 1 small onion, finely chopped 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 cup plain yogurt 3 green cardamom seeds, crushed 1/2 cup fresh parsley or cilantro, chopped 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 3 cups of fresh water. Add the cardamom pods and cinnamon stick and bring to a boil. Reduce heat to low and partially cover. Simmer, stirring occasionally, for 40 minutes or until the peas are soft, adding more water if necessary While the peas are cooking, prepare the yogurt curry sauce. In a frying pan, heat the olive oil over medium heat. When hot, toss in fenugreek leaves, ground coriander, cumin seeds, fenugreek seeds, ground cumin, turmeric, cayenne and asafetida. Stir for 1 minute, then add the onion. green chilies, ginger and garlic, and continue to stir for another 3 to 4 minutes or until the onions have softened. Whisk together the yogurt and gradually add to the pan, stirring constantly. Transfer the yogurt curry sauce to the cooked black-eyed peas. Add the green cardamom seeds and most of the parsley, and simmer for another 15 minutes. Discard the cardamom pods and cinnamon stick, season with salt, and sprinkle with garam masala. Serve hot or warm garnished with the remaining parsley or cilantro. Makes 4 to 6 servings

More Black-eyed pea recipes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Salsa
Black-Eyed Peas with Spices and Herbs
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Black-Eyed Pea and Quinoa Croquettes
Black-Eyed Pea Sambar