Spiced Black-Eyed Peas with Curry Leaves

Spiced Black-Eyed Peas with Curry Leaves

Spiced Black-Eyed Peas with Curry Leaves

In this earthy legume stew, chickpea flour serves as a thickener and adds a nutty undertone.James Oseland

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

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

Ingredients

  • 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

Instructions

  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 34 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.