Year of the Bean

With the shift to hotter temperatures I’ve found myself wanting spicier foods, too, and so found a use for these whole yellow peas. Based on a review of several recipes (including this one), I made this one both spicier and more potato-y, for a full meal. Feel free to clock back the chili powder and diced peppers, for a not-quite-as-spicy curry.

Ingredients

• 200g Maine Grains whole yellow peas
• 1 large onion, diced
• 2-3 medium potatoes, diced (optional)
• 2 tomatoes, chopped finely pureed
• 4 serrano or other small hot peppers, pickled or fresh, minced
• ½ tbsp. grated or finely minced ginger
• ½ tbsp. grated or finely minced garlic
• 1 tsp. chili powder
• ½ tsp. turmeric powder
• ½ tsp. clove powder or 5 whole cloves
• ½ tsp. fennel seeds
• ½ tsp. mustard seeds
• ½ tsp. coriander seeds
• 3 tbsp oil
• 1 cinnamon stick
• salt to taste

Procedure

1. Cook the peas – either in a pressure cooker after an overnight soak with 3 cups water, or on stove top, covered with 2″ of water, boiled for 5 minutes then simmered until soft
2. In a separate pan heat oil on medium, then add fennel seeds, coriander seeds, mustard seeds, cloves, and cinnamon; cook until fragrant
3. Add pepper, ginger, garlic, onions, salt and stir to combine; when onion begins to soften and give off liquid, add the potato and stir to combine; cook until the onions turn golden and potato softens
4. Add the cooked peas, tomato, and remaining spices, and cook for several minutes; add water as needed, and cook until all is combined.
5. Serve hot with rice and/or naan!