Jan 15, 2010

Spiced Black-Eyed Peas with Curry Leaves

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

New Year, new year's black eyed peas, curry, good luck

Credit: James Oseland

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

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. 

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

SERVES 4 – 6

This article was first published in Saveur in Issue #125

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Ratings & Reviews (10)

by zufferey on 2009-11-27

This recipe is not up to the standard that we have come to expect from Saveur. It lacks depth and is too sweet/bitter at the same time.
Not one of your best efforts

by turtles_27 on 2010-01-14

Actually, I think this is a fantastic Indian recipe--I'm keeping curry leaves in the freezer because of it!

by flaura on 2010-01-22

This recipe is great. So simple and delicious. I have have found that the strength of tamarind concentrate varies from brand to brand so the tamarind to sugar ratio may need tweaking (might explain the 1 star review). I added some garlic to this and used just a tiny pinch of asafetida. Bob's Red Mill makes chickpea flour but if you are looking for it in an Indian grocery store look for "besan flour".

by cameronmsmith on 2010-01-24

Great! I live in India so the ingredients are easy to find (except for CANNED black-eyed peas) so I soaked some dried legumes that looked something like black-eyed peas and it was really good.

by pjlemley on 2010-06-24

This is an excellent recipe, as opposed to the dal recipe in this same issue. However, I would add more heat to this in the form of more chiles. An excellent use of black-eye peas and great with basmati rice--a very unusual and interesting flavor.

by kittee on 2010-09-24

I really liked this! I needed to add twice as much chickpea flour to get the gravy good and thick, but the taste was great.

by kittee on 2010-09-24

I really liked this! I needed to add twice as much chickpea flour to get the gravy good and thick, but the taste was great.

by kate.whittum on 2012-02-26

I love these Gujarati recipes- It's great to have insight into another regional cuisine of India besides the Punjabi/ North Indian standards. 2 tsp. of turmeric was too strong- 1/2 or 3/4 tsp. would have been more in balance.

by rnelson on 2012-05-15

Having a fully vegetarian feast in Saveur was a dream. An excellent feast over two days as I cooked everything.

This is perhaps my fave black-eyed peas recipes, a bean I'm not toooo keen on.

by HINA on 2012-11-19

Simple Indian lentil recipe....

http://funfoodandfrolic.blogspot.in/2012/11/urad-ki-chatpati-dal.html

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