Black eyed peas salad with peanuts and chaat masala
1 small potato, boiled, peeled and cut into 1/4 inch cubes
1/2 English cucumber, peeled and cut into 1/4 inch cubes
2 red radish, chopped finely
1 cup chopped tomato
2 scallions, finely sliced
2 teaspoon finely minced jalapeno pepper
2 tablespoons fresh ginger, peeled and cut into thin strips
1 tablespoon canola oil
1/2 teaspoon toasted cumin powder
1 teaspoon chaat masala
1/2 teaspoon black salt
1/2 teaspoon kosher salt
2 tablespoons lime juice
1/4 cup roasted salted peanuts
1/2 cup chopped fresh cilantro leaves
- Soak the black eyed peas overnight or at least 8 hours with warm water.
- Drain and transfer the plumped peas to a sauce pan and cover with enough water so that it is at least 2 inches above the beans. Add 1/4 teaspoon salt. Bring to a boil and then simmer uncovered for 20 to 30 minutes or even longer depending on how soft you want the beans. The cooking time will also depend on how long the beans have been soaked.
- While the black eyed peas are being cooked, chop the potato, radish, tomato, scallions and jalapeno and place in the salad bowl.
- Heat the smallest skillet with 1 tablespoon canola oil to fry the ginger strips. If you don't have a small skillet and are unable to fry, you could saute the ginger strips till they turn crisp. Once cool, add the ginger along with the oil to the salad.
- Once the beans are cooked to the desired doneness (I like mine to have shape and not mushy), drain and cool before adding it to the rest of the salad.
- Finally add the cumin powder, chaat masala, black salt, lime juice and salt to taste. Toss well and check seasoning. Adjust if necessary and lightly fold in the chopped cilantro and peanuts.
- Serve at room temperature.
Serves 3 as a main course salad