Spiced Black-Eyed Peas with Curry Leaves


2 tbsp. peanut oil

1 tsp. cumin seeds

10 fresh curry leaves

¼ cup Indian chickpea flour

2 tsp. ground turmeric

1–2 tsp. hot paprika

1⁄8 tsp. asafetida

1½ 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

Spiced Black-Eyed Peas with Curry LeavesINSTRUCTIONS

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 2¾ 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.

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