Spiced Black-Eyed Peas with Curry Leaves

Name: Spiced Black-Eyed Peas with Curry Leaves
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 tbsp. peanut oil; 1 tsp. cumin seeds; 10 fresh curry leaves; 1 ⁄ 4 cup Indian chickpea flour; 2 tsp. ground turmeric; 1-2 tsp. hot paprika; 1 ⁄ 8 tsp. asafetida; 1 1 ⁄ 2 tbsp. tamarind concentrate; 1 tbsp. finely chopped jaggery or packed brown sugar; 2 (15-oz.) cans black-eyed peas, drained; Kosher salt, to taste; 2 tbsp. finely chopped cilantro

Serves
serves 4-6

JAMES OSELAND

In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.

Ingredients

2 tbsp. peanut oil
1 tsp. cumin seeds
10 fresh curry leaves
¹⁄₄ cup Indian chickpea flour
2 tsp. ground turmeric
1-2 tsp. hot paprika
¹⁄₈ tsp. asafetida
1 ¹⁄₂ tbsp. tamarind concentrate
1 tbsp. finely chopped jaggery or packed brown sugar
2 (15-oz.) cans black-eyed peas, drained
Kosher salt, to taste
2 tbsp. finely chopped cilantro

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add cumin and curry leaves; cook, stirring, until fragrant, about 2 minutes. Stir in flour, turmeric, paprika, and asafetida and cook, stirring, until fragrant, 1–2 minutes. Stir in 2 3⁄4 cups water; bring to a boil. Stir in tamarind and jaggery; stir to dissolve.

Step 2

Add black-eyed peas, season with salt; boil. Reduce heat to medium-low; simmer until thickened, 3–5 minutes. Stir in cilantro.

Heat oil in a 4-qt. saucepan over medium-high heat. Add cumin and curry leaves; cook, stirring, until fragrant, about 2 minutes. Stir in flour, turmeric, paprika, and asafetida and cook, stirring, until fragrant, 1–2 minutes. Stir in 2 3⁄4 cups water; bring to a boil. Stir in tamarind and jaggery; stir to dissolve.
Add black-eyed peas, season with salt; boil. Reduce heat to medium-low; simmer until thickened, 3–5 minutes. Stir in cilantro.