I love Indian food. Asafetida seems to be the magical ingredient that pushes a dish from close to spot on. If you like to cook Indian, do yourself a favor and secure some. One jar will last you forever.
This recipe is one I saved in my RSS reader to try some time. I have tons and tons of stuff waiting to be tried. This one worked nicely because I was also trying to clean out my freezer a bit and had a bag of frozen black-eyed peas to use. If you use those instead of the dried called for, you can skip the soaking step. You could also used canned and it might cook a little faster. Just for fun and added nutritional value, I tossed in some chopped fresh collards. I mean, they go with black-eyed peas, right? Right! It was perfect. We ate this over brown basmati.
