Black-Eyed Peas - cooking recipe

Ingredients

150 g black-eyed peas
3 tablespoons vegetable oil
2 medium onions, sliced
1 teaspoon fresh gingerroot, finely chopped
1 teaspoon fresh garlic, crushed
1 teaspoon chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
150 ml water
2 green chilies
fresh coriander leaves
1 tablespoon lemon juice

Preparation

Rinse and soak the black-eye beans in a bowl of water overnight.
Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.