Black-Eyed Peas with Mustard, Cumin, and Curry Leaves

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.