This is a extraordinarily smooth but fairly enjoyable black-eyed pea curry that I served for a mid-week meal together with a bed of hot sparkling cooked basmati rice. More regularly than no longer when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife talents leave something to be preferred and I am without difficulty distracted. As a lot as I revel in cooking, there are instances although that I just need to make something that takes little time in any respect, however nonetheless tastes unique. I succeed with this dish.
Black-eyed peas have a as a substitute unique earthy taste that stands apart from other legumes. I regularly locate myself craving them all curried up. Black-eyed peas, though they're complete beans, don't take very lengthy to cook dinner after an in a single day soak both. Paired with warm, sour and tangy flavors, this is a prevailing curry that belies its simplicity.
More black-eyed pea dishes from Lisa's Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
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