Spiced Black-Eyed Peas with Curry Leaves
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
Enlarge Image 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