Friday, June 27, 2008

Indian black eyed peas, corn, and dill

Another super simple World Vegetarian recipe that turned out really well. The original recipe called for dried beans, but we used two cans of black eyed peas and made this recipe in 20 minutes rather than 2-3 hours. So when the rice was done, the dish was done. Even with the dramatically reduced cooking time, this was really really good. However, it was stellar the next day. All of the spices really soaked into the black eyed peas and made them super tasty. We had some of the leftovers in a tortilla with some scrambled eggs in the morning and it was fantastic as a breakfast burrito.

If you want to know one of the secrets to cooking Indian food at home here it is: curry leaves. They are fantastic and give recipes that signature Indian flavor. We have only been able to find them at Indian grocers, so if you have one near you, buy a big bag of them and put them in everything!

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