That’s what you’ll be imploring when you try “A Spicy Bowl of Peas.”
This simple dish is from “Quick-Fix Indian” (Andrews McMeel) by Bay Area cookbook author, Ruta Kahate.
It’s just a brothy bowl of peas, steeped in mustard seeds, turmeric and cayenne for a kicky hit of exoticism and heat.
Kahate likes to enjoy a bowl of these peas for lunch with crusty bread. I liked it spooned over steamed rice to soak up all the enticing spices, with some skewers of grilled shrimp alongside for a quick summer meal.
The recipe calls for adding 1 1/2 cups of water to the peas. I added only half of that, preferring to concentrate the flavors in less liquid.
Feel free to use spring’s freshly shelled peas for the dish. Or to reach for frozen anytime the mood strikes.
Meet Kahate at these upcoming Bay Area events:
*Demo, June 9 1t 11:45 a.m., Ferry Plaza Marketplace, San Francisco.
*Cookbook signing, July 7 at 3 p.m., Omnivore Books, San Francisco.
*Cooking class, July 14 at 1 p.m., Cavallo Point, Sausalito; $125 per person.
*Book Signing, July 21 at 2 p.m., Pasta Shop, Rockridge Market Hall, Oakland.
A Spicy Bowl of Peas
2 tablespoons canola or untoasted sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne (or to taste)
1 pound peas, fresh or frozen
Salt (approximately 1/2 teaspoon kosher salt or to your liking)
3/4 to 1 1/2 cups water (depending upon how soupy you prefer the dish)
2 tablespoons minced fresh cilantro
Heat oil in a medium saucepan over high heat. When the oil just begins to smoke, add the mustard seeds. When they have stopped sputtering, add turmeric, cayenne, and peas. Stir well, add salt and the water, and bring to a boil. Turn down the heat, cover and simmer until peas are cooked — between 5 and 10 minutes, depending upon how tender the peas were.
Stir in cilantro, ladle into bowls, and serve hot. Serve with French bread, flatbread, or even plain steamed rice.
Adapted from “Quick-Fix Indian” by Ruta Kahate
Another Easy Peasy Dish: Kokkari’s Sweet Green Peas & Feta
Sounds like an easy recipe for a weeknight side dish. I could eat peas all day long!
I love fresh peas. The season is so short, so I eat them as much as I can in the Spring. This dish looks excellent and a very smart way to prepare them. Best of all, it really banks on the sweetness of the pea.
Thanks for sharing this!
Another pea fan here! Peas are one of those things I just never think of.
Love this idea.
Wow, that looks really flavorful. And so easy! Plus I have everything I need either in my freezer or pantry (or in the case of the cilantro, my garden). Nice recipe – thanks for sharing.
I am hoping to see fresh (shelled) peas but no luck ! :O Nice easy dish that is sure to taste good with the spices.
I’m a pea freak-really! I have them as a snack 😀
I’ve seen a few reviews of this book now and its increasingly obvious that i need it! Yum!
I love fresh peas and think mint is amazing with it! My hubby makes a pea soup with spinach and mint that is heaven!
I don’t think I’ve ever seen such a creative bowl of peas! Unusual spices for peas, and spices that I love! Definitely will be testing this out! Thanks!
peas definitely need a little bit of help in the flavor department, and this recipe provides A LOT! love it!
Oooh, that looks so yummy! I’m definitely going to give that a try!
Yes, please! This bowl of fresh peas spiced up sounds so intertesting & tasty too! 🙂 So apart too! 🙂
Now that is a nice simple yet delicious dish to go along with another desired entree 🙂
I love spicy and like peas, so I’m sure spicy peas would be fabulous!
I am a pea fan for sure, and this recipe sounds wonderful. Thanks. Who ever got that thing started about kids not liking peas anyway? When I was little I always enjoyed them. In fact I remember sitting around the kitchen table snacking on them with my mom.