Description
Wholesome black-eyed peas and collard greens meet bold Indian spices in this plant-based dish.
Ingredients
Units
Scale
- 1-15.5 oz(439 g) can of black-eyed peas, drained and rinsed (see FAQs & Notes + Variations)
- 3-4 large leaves of collard greens, chiffonade
- 2 tbsp neutral oil of choice
- 1/2 tsp cumin seeds
- 1/4 tsp asafetida
- 1 medium onion, chopped
- Salt, as needed
- 1/2-inch piece fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp regular Indian red chili powder, or to taste
- 1 medium tomatoes, chopped
- 1/4 cup water, if needed
- 8 to 10 sprigs fresh cilantro, leaves roughly chopped, for garnishing
Instructions
- In a medium pot or a deep sauté pan, heat oil over medium heat.
- When the oil starts shimmering add in the cumin seeds and asafetida.
- When the seeds sizzle and the asafetida froths, add the chopped onion.
- Sprinkle some salt to help the onion soften. Sauté for 4-5 minutes, stirring it frequently, until it is translucent.
- Stir in the ginger and garlic and sauté the ingredients for 1 minute to cook out the raw flavor.
- Stir in the turmeric, red chili powder and garam masala.
- Sauté the mixture for about 30 seconds to let the spices bloom.
- Add the chopped tomatoes.
- Season the mixture with additional salt, add water, if needed and stir the ingredients to combine them well. Cook uncovered for 5-7 minutes on medium-low heat, till most of the moisture is absorbed.
- Toss in the cooked beans and the chiffonade greens.
- Season with salt, if needed and mix well to combine.
- Simmer covered for 8-10 minutes, allowing the greens to wilt and soften.
- Garnish with cilantro. Serve immediately with warm whole wheat phulka rotis, chapatis, or gluten-free millet breads like jowar or bajra rotis and a side of raita/salad.