Name: Black-Eyed Peas WITH MUSTARD, CUMIN, AND CURRY LEAVES
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dried black-eyed peas (see box); 2 tablespoons Ghee (see recipe or canola oil); 1 teaspoon black or yellow mustard seeds; 2 teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds (ground); 1 teaspoon coriander seeds (ground); 1 teaspoon white granulated sugar; 0.25 teaspoon ground turmeric; 0.25 teaspoon ground asafetida; 1 large tomato (cored and finely chopped); 12 medium-size to large fresh curry leaves; 2 tablespoons fresh cilantro leaves and tender stems (finely chopped, for garnishing)

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Black-Eyed Peas WITH MUSTARD, CUMIN, AND CURRY LEAVES — Formulation & Method | CuliNect