Instructions: 1. Soak the black-eyed peas in water to cover by 5 inches for 16 hours, changing the water once in the middle only if it is a very hot day.

2. Do not use the Quick-Soak Method! You need raw peas.

3. Drain the peas and put them in a large bowl. Cover them well with fresh water. Dip both hands into the bowl and rub the peas between your palms. You will loosen many (though not all) of the skins, which will start to float to the surface. Skim off the free skins with a sieve or slotted spoon; leave the stubborn skins alone.

4. Drain the peas thoroughly and put them into the container of a food processor along with the ginger, cayenne, turmeric, and salt. Turn the machine on (medium speed, if you can control it) and process, stopping occasionally to push down on the peas with a rubber spatula until you have a grainy paste. Slowly add about 1 1/3 cups of water and process the puree for another minute. Add the cilantro, onion, and cumin. Process for 5 seconds. You should have a thickish batter with small flecks of onion, cilantro, and cumin visible.

5. Spray or put 1 teaspoon of oil in an 8-inch nonstick frying pan and spread it around by tilting the pan. Set the pan over medium-low heat, and wait for the pan and the oil to get hot; this will take a little while.

6. Stir the batter now with a ladle and measure out about 1/2 cup. Drop the batter in the center of the frying pan. Quickly put the rounded bottom of a soup spoon or a second ladle very lightly on the mound of batter and, using a gentle but continuous spiral motion, spread the batter outward until you have a pancake that is about 7 inches in diameter.

7. Spray or dribble 1/2 teaspoon oil on top of the pancake and another 1/2 teaspoon around its edges. If using oil, spread the oil on top of the pancake gently with a rubber spatula and smooth out the ridges.

Let the pancake cook for 2 minutes on its first side, or until it is reddish brown. (This first-cooked side is the "right" side.) Now flip the pancake over and cook the second side for another 2 minutes, or until it has a few reddish-brown spots. Remove the pancake to a plate and keep covered. Stir the batter each time and make the remaining pancakes in the same way.

Makes 12 to 14 pancakes

Description: "INDIA: Lobhia Ka Cheela"

Cuisine: "Indian"

NOTES : These may be eaten as flatbreads with a spicy dip or you may use them like crepes to wrap around a dish of spicy potatoes or cauliflower. The batter can be made up to a day in advance and refrigerated. Stir well before using. You will also need a rounded soup spoon (or another metal ladle) to spread out the batter, which does not flow, and a rubber spatula to flip the pancakes.

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