Black Eyed Peas with Corn and Dill

Recipe adapted from Madhur Jaffrey’s “World Vegetarian”

INGREDIENTS

• 1 1/2 cups dried Black Eyed Peas, cooked and drained
  (OR)
  2 14oz cans of black eyed peas, drained and rinsed

• 2 tsp brown mustard seeds

• 2 tsp cumin seeds

• 2-3 whole dried red chilies

• 2 roma tomatoes, chopped
  (or)
  1 14oz can chopped tomatoes

• 1 medium onion, finely chopped

• 4 garlic cloves, finely minced

• small handful of chopped fresh dill (or 2 tbs dried)

• 1-2 cups frozen corn

INSTRUCTIONS

• Heat oil in a pan, add the cumin and mustard seeds. When you hear the mustard seeds start to crackle and pop, add the dried chilies. Add the onions, garlic, and a pinch of salt. Sautee the onions until they are aromatic and translucent, add tomatoes, black eyed peas, corn, cover and cook on low until heated through. add dill

• Add salt/pepper/hot sauce to taste

• Optional: serve over rice