black eyed peas sundal stirfry

Ingredients

• 1
  
  cup dried black eyed peas
  
• 1/4
  
  teaspoon turmeric powder
  
• 
  
  Salt to taste
  
• 1
  
  tablespoon cooking oil
  
• 1/2
  
  teaspoon black mustard seeds
  
• 1
  
  red arbol chilli broken in two
  
• 1
  
  pinch pinch asafetida (optional)
  
• 2
  
  large shallots, finely sliced into half rings
  
• 1
  
  jalapeno, deseeded & finely minced
  
• 2
  
  tablespoons finely chopped Cilantro
  
• 
  
  Juice of 1/2 a lemon/lime
  

Directions

1. Soak the Black eyed peas in plenty of water for ~ 2-3 hrs till plumped up & completely re-hydrated.

2. In a pan cook the beans with adequate water (i.e, submerged well) with the turmeric, till soft but not mushy. Drain & discard the excess water. Add salt, mix well & set the beans aside.
3. In a pan, heat the oil. when its about to smoke, add the mustard seeds and the dried red arbol chilli. When the mustard seeds begin to sputter, lower the heat & add the optional asafetida, the jalapeno & the sliced shallots.
4. Stir till the shallots turn limp & translucent.
5. Add the beans, cover & cook on low heat till all the flavors have blended (~5-8 mins).
6. Remove from heat, transfer into a serving dish, drizzle with the lemon juice & garnish with chopped cilantro.
7. (If using canned beans, omit steps 1 & 2, and add the turmeric to the pan along with the beans).