Spiced Black-Eyed Peas with Curry Leaves

  • Serves

    serves 4-6


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


  • 2 tbsp. peanut oil
  • 1 tsp. cumin seeds
  • 10 fresh curry leaves
  • 14 cup Indian chickpea flour
  • 2 tsp. ground turmeric
  • 1-2 tsp. hot paprika
  • 18 tsp. asafetida
  • 1 12 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


Step 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.

Step 2

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

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