I chanced upon a wonderful stall (Roncho Gordo Heirloom Beans) while taking a stroll in the San Francisco Farmers' Market. This stall had very unusual and exotic beans. Yellow Eyed Peas were something I had never heard or seen before. So I decide to buy them. I made a Punjabi style "Lobiya" curry. They were firmer than our good old black eyed peas but they tasted good nonetheless.
Yellow Eyed Peas Curry
1 cup dry yellow eyed peas, soak overnight
1 1/2 tsp ginger-garlic paste
salt to taste
1 tbsp coriander-cumin powder
1 tsp chili powder
1/2 tsp garam masala
1 cup shredded spinach (fresh or frozen) - Optional
Grind to a fine paste
1 1/2 cups roughly chopped onion
3/4 cups roughly chopped tomatoes
1/2 tbsp oil
1/2 tsp cumin
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 small piece of cinnamon
1/4 cup minced onion
1 tbsp minced cilantro
Paratha or Jeera Rice
Salad and lemon wedges
1. Pressure cook yellow eyed peas using adequate water and ginger garlic paste. Set aside.
2. Grind onion-tomato paste.
3. Heat oil in a saucepan. Add the spices. As they splutter, add onion and saute till it's soft.
4. Now, add onion-tomato paste. Saute for 20 - 30 minutes. Add spinach- if using.
5. Add coriander-cumin powder, chili powder, garam masala.
6. Add cooked yellow eyed peas, salt to taste and water as needed.
7. Bring to boil. Let it simmer for 15 minutes
8. Garnish with cilantro and serve with lemon wedge on the side.
1. Addition of spinach is optional. You can omit it if you don't like.