Friday, February 06, 2009
I love everything about black-eyed peas: that rakish, rebellious look (ever wonder where each one of them got a black eye?), the fact that they look like beans but are called peas, the robust and distinctive taste that sets them apart from other beans...need I go on?
I'm always looking out for special recipes to cook up these special little guys, and last month, browsing through Meera's wonderful Web site, Enjoy Indian Food, I found one that made me hit the bookmark button. (In fact, all her recipes make me want to do that.)
But it was only this week that I got around to finally making this delicious curry, and believe me, it was worth the wait.
This curry uses few spices, but delivers a taste wallop. As Meera suggested, I sprouted the beans first, which always sends their nutritive value soaring into the stratosphere. Sprouting also helps make cooking the beans to tenderness a far quicker process than if you were to use them straight out of the bag.
The curry was very easy to put together, and I didn't deviate one bit from Meera's instructions: hey, why mess around with perfection, right? So I won't post the recipe again, although you can see it on Meera's blog right here.
Here are the pictures, though. Trust me, you cannot go wrong with this one.
Thanks, Meera, for a keeper!