Blackeyed Peas

This is a spicy variation on blackeyed peas. At the beginning of this presentation, we learned the reason why people in America are always busy chasing after rock-n-roll, hip-hop, and all sorts of other things: because they don't have enough fun eating! Krishna Kripa promised that this recipe would take us to new highs in eating canned food...



Put the ghee or oil and a pan on high heat and let it melt down a bit. Now, make a chawnk by adding the mustard seeds and cumin seeds to the oil and waiting for the seeds to start cracking loudly. After they start popping, add the ajwan and hing. Stir those around in the oil a bit.

Now add in the 2 quartered chilies and the chopped ginger. These two ingredients really give this recipe its kick. You'll find that the recipe for Gurupriya's Creamed Corn Surprise also uses these ingredients. They work well with canned food preparations. On that note, add the cans of peas -- it's best if you drain the water first, but it's not absolutely necessary. Stir the mixture and let it cook a little bit. Add just a little bit of salt and black pepper (about 1/4 tsp each) and bring the mixture to a boil.

As it boils, add the powdered cumin, coriander, and turmeric. The turmeric in particular will give this recipe a bitter flavor. Let the mix boil for about 5 minutes with the pot covered. When that's done, add the can of stewed tomatoes. Keep it boiling uncovered for another 6-7 minutes, stirring occasionally.

Now add 1.5 Tablespoons of lemon juice and 2 tablespoons of sugar. Stir thoroughly. Let the recipe simmer in the pot with its lid on for just a little while longer.


Works well with a variety of canned food items. You can definitely use different types of beans instead of blackeyed peas.

Adjust the spices according to taste and availability.