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 & chopped
1/2 tsp. ground ginger
1/2 tsp. ground turmeric, optional
Dash ground red pepper

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