I love everything about black-eyed peas: that rakish, rebellious look (ever wonder where each one of them got a black eye?), the fact that they look like beans but are called peas, the robust and distinctive taste that sets them apart from other beans…need I go on?
I’m always looking out for special recipes to cook up these special little guys, and last month, browsing through Meera’s wonderful Web site, Enjoy Indian Food, I found one that made me hit the bookmark button. (In fact, all her recipes make me want to do that.)
But it was only this week that I got around to finally making this delicious curry, and believe me, it was worth the wait.
This curry uses few spices, but delivers a taste wallop. As Meera suggested, I sprouted the beans first, which always sends their nutritive value soaring into the stratosphere. Sprouting also helps make cooking the beans to tenderness a far quicker process than if you were to use them straight out of the bag.
The curry was very easy to put together, and I didn’t deviate one bit from Meera’s instructions: hey, why mess around with perfection, right? So I won’t post the recipe again, although you can see it on Meera’s blog right here.
Here are the pictures, though. Trust me, you cannot go wrong with this one.