Name: Black-eyed pea masala
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1¼ cups dried black-eyed peas, sorted and rinsed; 2 tbsp olive oil; 2 tsp whole cumin seeds; 2 medium onions, finely chopped; 2 jalapeños, seeded and minced; 1 tbsp grated fresh ginger; 2 tsp garlic powder; ½ tsp ground turmeric; 1 tsp ground coriander; 1 tsp paprika; ¼ tsp ground red chile (cayenne); ¼ tsp ground cinnamon; 3 medium tomatoes (about 2 cups), finely chopped; ¾ tsp salt, added at the end; 2 tbsp fresh lemon juice; ¼ cup chopped fresh cilantro; 5 cups water, for simmering the peas

Ingredients

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1¼ cups dried black-eyed peas, sorted and rinsed
2 tbsp olive oil
2 tsp whole cumin seeds
2 medium onions, finely chopped
2 jalapeños, seeded and minced
1 tbsp grated fresh ginger
2 tsp garlic powder
½ tsp ground turmeric
1 tsp ground coriander
1 tsp paprika
¼ tsp ground red chile (cayenne)
¼ tsp ground cinnamon
3 medium tomatoes (about 2 cups), finely chopped
¾ tsp salt, added at the end
2 tbsp fresh lemon juice
¼ cup chopped fresh cilantro
5 cups water, for simmering the peas

Method

Nutrition

Estimated

Per bowl (one quarter of the pot) · serving size 1 of 4

Calories293

Total fat	8.1 g
Saturated fat	1.2 g
Sodium	456 mg
Total carbohydrate	43.9 g
Dietary fiber	8.7 g
Total sugars	at least 9.0 g (1 row carries no value)
Protein	14.5 g

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