Black Eyed Peas Sundal Stirfry

• 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

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).

eyed peas, turmeric powder, salt, cooking oil, black mustard seeds, red arbol chilli, asafetida, shallots, cilantro, lime

Taken from food52.com/recipes/10518-black-eyed-peas-sundal-stirfry (may not work)