Black Eyed Peas Sundal Stirfry

1. 1

   Soak the Black eyed peas in plenty of water for ~ 2-3 hrs till plumped up & completely re-hydrated.

2. 2

   In a pan cook the beans with adequate water (i.e, submerged well) with the turmeric, till soft but not mushy. Drain & discard the excess water. Add salt, mix well & set the beans aside.

3. 3

   In a pan, heat the oil. when its about to smoke, add the mustard seeds and the dried red arbol chilli. When the mustard seeds begin to sputter, lower the heat & add the optional asafetida, the jalapeno & the sliced shallots.

4. 4

   Stir till the shallots turn limp & translucent.

5. 5

   Add the beans, cover & cook on low heat till all the flavors have blended (~5-8 mins).

6. 6

   Remove from heat, transfer into a serving dish, drizzle with the lemon juice & garnish with chopped cilantro.

7. 7

   (If using canned beans, omit steps 1 & 2, and add the turmeric to the pan along with the beans).

* Per serving · 4 servings · Values may vary.

No additional tips available.