Black-Eyed Peas with Butternut Squash
In India, dried beans and peas may be combined with almost any vegetable. Here, I use either pumpkin or butternut squash. It gives a mellow sweetness to the dish. In India, this would be eaten with whole-wheat flatbreads, yogurt relishes, salads, and pickles. For a Western meal, the beans may be served with a sliced baguette as a first course or with roast pork or roast lamb.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Soak the black-eyed peas overnight in water that covers them well. Drain.
Step 2
Pour the oil into a heavy, largish pan and set over medium-high heat. When hot, put in the cumin and fennel seeds. Let them sizzle for 10 seconds and then add the onions. Stir and fry until the onion pieces turn brown at the edges. Add the garlic, ginger, and green chili. Stir for a minute. Add the tomato puree. Stir for a minute. Now put in the peas, salt, cayenne, squash, and 4 1/2 cups water. Bring to a boil. Cover partially, turn heat to low, and cook for about 1 hour or until peas are tender and the water is absorbed.
