Punjabi Black-Eyed Peas
- 1 1/2 cups Black-eyed peas, washed
- 2" piece ginger, chopped 1 ea
- Garlic cloves, chopped 7 ea
- 5 Tbsp Vegetable oil
- 2 md Onions, chopped
- 2 tspCoriander, ground
- 1 tsp Cumin, ground
- 1 lrg Tomato, chopped
- 1/3 cup Coconut cream
- 1/2 tsp Cayenne
- 1 1/4 tsp Salt
- 2 Tbsp 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 1/3 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 Tbsp 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.Servings:
Source: Madhur Jaffrey; A Taste of India
Submitted by: Recipe Group Member
Print This Page