Black-Eyed Peas with Butternut Squash

Name: Black-Eyed Peas with Butternut Squash
Yield: serves 6
Ingredients: 2 cups (about 12 ounces) dried black-eyed peas; 3 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 3 cloves garlic, finely chopped; 1/2 teaspoon finely chopped peeled fresh ginger; 1 fresh hot green chili, chopped; 4 tablespoons tomato puree; 1 1/2 teaspoons salt; 1/8–1/4 teaspoon cayenne pepper; 3/4 pound (2 1/2 cups) peeled and seeded butternut squash, cut into 1-inch pieces

December 9, 2011

In India, dried beans and peas may be combined with almost any vegetable. Here, I use either pumpkin or butternut squash. It gives a mellow sweetness to the dish. In India, this would be eaten with whole-wheat flatbreads, yogurt relishes, salads, and pickles. For a Western meal, the beans may be served with a sliced baguette as a first course or with roast pork or roast lamb.

Recipe notes

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