Punjabi black-eyed peas

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

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