2 tbsp. cooking oil
1/2 tsp. mustard seed
1/2 tsp. cumin seed
1/2 c. chopped onion
2 cloves garlic, minced
1 (15 1/2 oz.) can black-eyed peas
1 lg. potato, peeled and chopped
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
Dash ground red pepper

In skillet heat oil. Add mustard seed. Cover and cook until seeds begin to pop. Remove from heat; remove lid. Stir in cumin. Add onion and garlic. Cook and stir until onion is tender but not brown. Stir in undrained black-eyed peas, potato, ginger, turmeric and red pepper. Bring to boiling. Reduce heat. Cover; simmer 15 minutes. Serves 4 or 5.