Yield: 6 servings
Measure | Ingredient |
---|---|
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 |
½ teaspoon | Cayenne |
1¼ teaspoon | Salt |
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