Vegetarian

Black-eyed Pea Masala takes 15 minutes to prepare.

Black-eyed Pea Masala takes 30 minutes to cook.

Black-eyed Pea Masala makes 8 servings.

The ingredients for Black-eyed Pea Masala are:

2 tsp Cumin seed
0.25 tsp Pepper, red or cayenne
1 tsp Turmeric, ground
2 clove Garlic
3 tsp Ginger Root
1 large Onions, raw
0.50 cup Parsley
1 tsp Granulated Sugar
4 cup Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt
0.60 tbsp Garam Masala
0.12 tsp asafetida
4 cup Hunt's Fire Roasted Diced Tomato
.5 tsp Salt

Here is how you make Black-eyed Pea Masala:

Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften. Add the cumin seed and cook for 1 minute. Add the asafetida, ginger, and garlic and stir for about 30 seconds.Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil.If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender.If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.Sprinkle with parsley or cilantro and serve with rice or bread.Serving Size:?8 servings

The nutritional information for Black-eyed Pea Masala is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 123.0

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 688.1 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 6.6 g
• Protein: 4.0 g