Punjabi black-eyed peas
6 servings
Ingredients
| Quantity | 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 |
Directions
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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