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Black-Eyed Peas with Roasted Squash


Black-Eyed Peas with Roasted Squash Recipe

Ingredients:
  • 1 1/4 cups dried black-eyed peas (3 cups cooked)
  • 1 medium butternut or other squash (1/2 pound)
  • butter or oil for brushing + 2 tablespoons
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 shallots or 1 small onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 2 or 3 fresh chilies, seeded and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 3/4 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • pinch of mustard powder (optional)
  • a few pinches of asafetida
  • 1 teaspoon sea salt or to taste
  • 1 medium tomato, diced
  • water as needed
Directions:
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