Yield: 6 servings
|1½ cup||Black-eyed peas, washed|
|1 each||2\" piece ginger, chopped|
|7 eaches||Garlic cloves, chopped|
|5 tablespoons||Vegetable oil|
|2 mediums||Onions, chopped|
|2 teaspoons||Coriander, ground|
|1 teaspoon||Cumin, ground|
|1 large||Tomato, chopped|
|⅓ cup||Coconut cream|
|2 tablespoons||Cilantro, chopped|
Drain washed peas, cover with 5 cups water & bring to a boil. Cover, reduce heat & simmer gently for 2 minutes. Turn off heat & let sit for 1 hour.
In blander, combine ginger & garlic with ⅓ cup water. Blend into a paste.
Heat oil in a heavy pan. When hot, add onions. Stir-fry until a medium brown colour. Add paste & cok for 1 minute. Add coriander & cumin & stir for another minute before adding the tomato. Stir & fry till tomato is soft. Add 1 tb coconut cream & stir until it is well incorporated into the vegetables. Add all coconut cream this way.
Continue to cook for 2 to 3 minutes. Add the beans & their liquid, plus salt & cayenne. Stir to mix & bring to a simmer. Cover, reduce heat & simmer for 40 minutes. If there is a lot of liquid left, raise heat & cook for another 10 minutes. Garnish with chopped cilantro.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95