Black Eye Pea Misal Masala

 I am so excited right now!! We have finally booked Our Trip to India!! This will be the first time I go by myself (without Hubby). Bella and I previously stayed for 3 extra weeks and flew back alone, but this trip will be just, her and I!! I am beyond Happy to be planning another visit. I am currently, in the process of drooling, over all the foods that I will be having in just a few short months!! I must say my Mother-In-Law is a Wonderful cook, so I am looking forward to getting a taste of her lovely cooking!


 So the dish, I am introducing to y'all is a, Black-Eye Pea Masala. I have to give credit to O for teaching me this dish. Before meeting O, I never really cooked, I worked a lot and ate at my Parents or I would pick something up, so when I met O he taught me a few things about cooking. I tell him that yes, he may have taught me but I have enhanced the dishes.....lol.....no, but seriously, he does get the credit for this dish.

 So this dish is a take on Indian Misal (of course I have Americanized it). The very first time, I had Misal, was my first trip to Indian and I absolutely fell in love with this spicy and intriguing dish. Misal is definitely one of those dishes that I will be having when visiting India...woooohoooo....drool developing....=)

First time having Misal = Changed Life

Here is What you will need to re-create this Beauty of a Dish!


Ingredients:
1 Cup Black Eye Peas (I pressure cook dry beans)
1/2 Red Onion
2 Garlic Cloves
1inch ginger
2 spoons of tomato puree
Misal Masala (2 spoon )
1 spoon Chili Powder (optional)

Toppings:
Onion
Tomato
Cheese
Punjabi mix/Bombay Mix/Sev


Instructions:
Cook your onion mix (onion, garlic, ginger and Serrano) until tender, add your tomato puree. Let this cook for 3-5 minutes, it will start to come together and the tomato flavor will start developing! I then add my spices and let them cook for a minute or so (I adjust my spice once I add the beans and water). Next add your Black Eye Peas and combine with tomato/onion and spice mixture. Depending on how juicy you want your beans you can add some water (I usually add about 1 cup of water and the water leftover from cooking the peas). Let it cook and bring to a boil (about 10 mins).

Misal Masala Spice

Additional Tips: You can use canned peas but I prefer Dry Beans (no added chemicals). Serve with fresh tomato, onion, cheese (my favorite addition) and Indian Mix (Punjabi/Bombay or any mix you like). I also eat mine with Homemade Chapati but you could serve with Bread or Hawaiian Rolls. This dish re-heats beautifully!

Hope You Enjoy!! XOXO DeAnna