Name: Black-Eyed Peas with Mustard, Cumin, and Curry Leaves (Muth Nu Dal)
Yield: Makes 3 cups
Cuisine: India
Ingredients: 12 medium-size to large fresh curry leaves; 1 large tomato, cored and finely chopped; ¼ teaspoon ground asafetida; 1 teaspoon coriander seeds, ground; 1 teaspoon cumin seeds, ground; ¼ teaspoon ground turmeric; 1 teaspoon white granulated sugar; 1 teaspoon black or yellow mustard seeds; 2 teaspoons coarse kosher or sea salt; 1 cup dried black-eyed peas (see box); 2 tablespoons Ghee or canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Indian black eyed-peas, called muth, are much smaller than their American siblings. Like all black-eyed peas, they retain their shape even when they are fully cooked. This dal is a great example of “simple is good.” The spices and herbs—typical in Gujarati-speaking homes—highlight the peas’ earthy flavors. I especially love it with comforting rice and yogurt if I want something easy for dinner.