Spiced Black-Eyed Peas with Curry Leaves
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
Yield: serves 4-6
- 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
- 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.