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Black-eyed Peas Recipe

Looking for something new to make, I asked Vidya, my number one food critic, to suggest a curry that is not a classic cumin-onion-garlic-ginger-tomato curry. She had me try a curry centered around cardamon and coconut flavors. Unfortunately, in the great Indian cooking tradition, she could not (or would not) tell me exactly how she made it. Thus, I am left to experimenting until I can recreate it as I remember it – so far, unsuccessfully.

  • 1 cp dried black-eyed peas (soaked and cooked)
  • 2 tbs oil
  • 1 tsp cumin seeds
  • 1/2 large onion
  • 2 tsp garlic
  • 1 cp diced stewed tomatoes
  • 2 tsp cardamon
  • 1/4 cp ground coconut
  • 1/2 tsp red pepper
  • 1/2 tsp tumeric
  • 1/2 tsp salt
  1. Soak and cook the black-eyed peas (makes about 3 cps)
  2. Make the basic masala (fry cumin, then onion, then garlic, then tomatoes).
  3. Add the cardamon, coconut, and the rest of the spices, and continue cooking.
  4. Add the black-eyed peas and simmer for 15 minutes or longer.

In its current state, the cardamon and coconut flavors are lost. Maybe they are being overwhelmed by the garlic and/or cumin. Perhaps adding garam masala will accentuate the cardamon and coconut flavors. Notes: 1. Vidya uses a just few whole caradmon seeds and grinds the cardamon-coconut-masala mixture in a food processor before adding the peas. I prefer to skip the grinding step. 2. Note the omitted ginger.


Indian Recipes


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