Black-eyed pea curry

Dried black-eyed peas (also known as cowpeas) are the closest legumes to the fresh bora beans available in Fiji. I also use black-eyed peas for my homemade 'baked beans and in soups.

Ingredients

• • 1 cup dried black-eyed peas

  • 1 tbsp oil

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds

  • 1/4 tsp cumin seeds

  • 1 small onion, chopped

  • 1 stalk curry leaf, leaves picked

  • 1/2 tsp turmeric powder

  • 3 tsp curry powder

  • Chilli, fresh or dried to taste

  • Salt to taste

  • 1 tbsp ghee, optional

Method

• 1. Soak the beans overnight or at least until fully rehydrated

  2. Heat oil. Add the mustard, fenugreek and cumin seeds. As they start to splutter, add the onions and saute until soft.

  3. Add the spices and salt, stir well and add the drained beans. Saute for a few minutes and then add a cup of water.

  4. Bring to boil, reduce heat and simmer gently, covered until the beans are cooked and the water has evaporated.

  5. Check seasoning and stir through the ghee (if using).

  6. Remove from heat.

Variations

• 1. Add a potato , cut into eight pieces with the beans.

  2. Add a cup each of diced potatoes and eggplant; increase the amount of water to 2 cups. Simmer until the beans are cooked and you have a thick gravy. You can also add a chopped tomato and a couple of cloves of crushed garlic. Just before removing from heat, stir through some chopped coriander leaves.