1 cup dried black eyed peas or two 15 ounce cans drained
2 Tbsp canola oil
1 small yellow onion minced about 1 cup
1 tsp coriander seeds finely ground
1/2 tsp finely grated garlic about 1 large clove
1/2 tsp finely grated fresh ginger a 1 inch piece
1/2 tsp ground turmeric
1/2 tsp cayenne
1/2 tsp cumin seeds, finely ground
1/4 cup minced tomato 1 small tomato
2 cups or 1 cup if using canned peas hot water Frozen beans can be used
1/2 tsp salt or to taste if using canned peas
1/2 tsp sugar
1 cup canned coconut milk
2 tbsp minced cilantro leaves
1 Tbsp lemon juice
Instructions
If using dried black-eyed peas, soak them in water
to cover for 6 to 8 hours. Drain.
In a large saucepan, heat the oil over medium-low heat and sauté the
onion until it turns dark brown, about 8 minutes. Add the coriander,
garlic, ginger, turmeric, cayenne, and cumin, and stir for 2 minutes.
Add the tomato and stir over low heat until it disintegrates.
Add the peas and mix well. Pour in the water, add
the salt and sugar, and bring to a boil. Turn the
heat down to low, cover, and simmer until the peas
are cooked through, about 20 minutes. If using
canned peas, simmer for only 10 minutes (it is
essential to simmer the canned peas too so that
the flavors blend better). Stir in the coconut
milk and simmer for another 8 to 10 minutes, again
allowing the flavors to come together.
Add the cilantro and lemon juice, simmer for 1
minute more, and remove from the heat. Serve
immediately.
Serving
Suggestions
You can serve this with chapatis or steamed rice, or simply on its own as a satisfying soup for lunch.
Originally Submitted
3/16/2014
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