I told someone the other day that I had black-eyed peas for dinner. She gave me a funny look. It took me a few seconds to get why.
But seriously, I love black-eyed peas. The legume.
It was one of those evenings when I didn’t have very much on hand in the crisper. Just an avocado, some butter lettuce, a bit of cilantro and some green chilies. I also wanted something light that wouldn’t take too long to cook. Thankfully, I spied a can of black-eyed peas, just waiting to be opened. And of course, I knew exactly what I was going to make: Indomexican “tacos’ with a South Indian style curried black-eyed peas in corn tortillas or lettuce.
This dish is for those who want something fresh and tasty. And quick.
Oh and this dish happens to be gluten free, dairy free, soy free and is perfect for Meatless Mondays.
- 1 can black-eyed peas, rinsed
- 2 small green chiles, chopped
- 1 small yellow or white onion, diced
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 5-10 curry leaves
- ½ teaspoon salt or to taste
- Juice of ½ lime or lemon
- 3 tablespoons shredded coconut
- 4 tablespoons chopped cilantro
- Corn tortillas or lettuce (I used butter lettuce, but others will work too)
- 1 avocado, sliced
Heat the oil in a skillet over medium heat. When you see ripples on the surface of the oil, drop in a mustard seed. If it sizzles, the oil is hot. Sizzle the mustard seeds and curry leaves for just 10 seconds. Be careful as the oil will splash.
Saute the onion and chiles until the onion is slightly brown, 5-10 minutes.
Add the black-eyed peas and mix well. Turn off heat.
Stir in the coconut, cilantro and lime juice.
Serve with coconut chutney, avocado slices and tortillas or lettuce. Wrap and enjoy.
Note to self: Need more black-eyed peas in my life.