Black-Eyed Peas Dip

Black-Eyed Peas Dip 

This dip was an unplanned creation. One day, at the last minute, I realized I was supposed to bring a dish to the picnic. I wanted to make something and not just purchase it. So, I searched my pantry for inspiration (do you do that?). I made a lobhia chaat (black-eyed peas), which makes a hearty spicy snack. At the picnic table, I placed my dish next to bags of corn chips, and the next thing I know, people were scooping it with chips and started calling it a dip. From then on, my lobhia dish became a dip. Now, I always serve it with corn chips or I make my own pita chips.

Ingredients:
•    2 tbsp vegetable oil
•    ½ tsp cumin seeds
•    2 (16-oz) cans black-eyed peas
•    ½ tsp turmeric
•    ½ tsp cayenne pepper (adjust heat level as desired)
•    2 tsp coriander, ground
•    1 tsp salt
•    1 cup water
•    ½ tsp garam masala
•    juice of ½ lemon
•    red onions, finely chopped for garnish
•    cilantro leaves, roughly chopped for garnish
For Pita Chips
•    4 pita bread rounds

 Instructions

Check out the video here. 
• Drain and rinse canned black-eyed peas and set aside
• Heat oil in a nonstick fry pan on medium-high heat
• Add cumin seeds and cook for few seconds until seeds are golden brown
• Add black-eyed peas and stir. Add turmeric, cayenne pepper, coriander powder, salt and water. Stir to mix
• Bring the mixture to a boil. Cover with a lid and reduce heat to medium-low, simmering for about 10 minutes. Most of the water    should be absorbed
• Remove from heat and stir in garam masala and lemon juice. Transfer to a serving platter, garnish with cilantro and finely chopped red onions if desired

Make Pita Chips
• Preheat oven to 375º
• Cut each half into 6 wedges. Place wedges cut-side-up in a single layer on an ungreased baking sheet
• Bake for 7-9 minutes or until light brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to one week.

Makes 2 1/2 cups, 10 servings
Serving Size: ¼ cup 
Nutrition Information per serving: Calories: 38; Total Fat: 2 g (Sat. Fat: 0 g); Carbohydrate: 5 g; Protein: 1 g; Fiber: 1 g; Sodium: 180 mg

(Reprinted from The Indian Vegan Kitchen by Madhu Gadia, MS, RD, Penguin Group, 2009)