1cupdried or 1 (14 oz.) can black eyed peas, rinsed and drained
3Tbspolive oil
2shallots, finely chopped
3clovesgarlic, finely chopped
10freshor 15-20 dried curry leaves
1tspground cumin
1tspyellow mustard seeds
1biunchTuscan (Dinosaur) kale, finely sliced into ribbons
2tspsweet chili powder
saltto taste
pepper to taste
1/4 cupchopped fresh dill
1/2cupwater or vegetable stock
8 1/2oz.Halloumi cheese, cut into small cubes
1cupdiced bell pepper
1/2lime juice to taste
Optional Garnish: Citrus wedges
Instructions
If using dried black-eyed peas, soak them overnight with 1 tablespoon of salt to cut down your cooking time. Drain and rinse. In a large pot, bring the dried beans to a simmer in 8 to 10 cups water until tender, about 45 minutes to 1 hour. Drain and set aside.
Preheat a large skillet over medium heat. Add the oil and then the shallots, garlic, and curry leaves and sauteĢ until softened. Stir in the cumin and mustard seeds and listen to hear the mustard seeds popping; this means they are toasted.
Stir in the kale, chili powder, salt, and pepper and continue to cook until wilted. Stir in the yogurt a bit at a time so it is absorbed. Stir in the chopped dill.
Slowly add the water and stir to create a sauce. Stir in the beans, Halloumi, and bell pepper to heat through. Stir in the lime juice, taste, and adjust the seasoning. Serve with the citrus wedges.
Keyword bell peppers, black eyed peas, citrus, curry leaves, dill, kale, kale salad, side salads, vegetarian, yogurt