Curried Black-Eyed Peas

By Bostoncook

Indian Home Cooking

Ingredients

• 1/4 cup canola oil
• 4 whole cloves
• 1/4 teaspoon black peppercorns
• 6 green cardamom pods
• 1 cinnamon stick, 1" piece
• 3 dried red chilies
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1 piece ginger root, 1 1/2" piece; peeled and mincd
• 1 large red onion, finely chopped
• 2 teaspoons salt
• 2 garlic cloves, mashed with 1/8 tsp cumin seeds
• 1 tablespoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 3 tomatoes, quartered and pureed in a food processor
• 1/4 cup plain yogurt
• 1/2 teaspoon garam masala
• 3 cans black-eyed peas, drained and rinsed
• 1 cup water

Details

Servings 6

Preparation

Step 1

1. Combine oil-bay leaves in Dutch oven over medium-high heat. Cook, stirring, until cinnamon unfurls, 1-2 minutes.

2. Add ginger; cook 1 minute. Add onion and salt; saute until a uniform golden brown color, about 15 minutes. Add a bit of water as necessary if onion sticks to the pan.

3. Add garlic and cook 1-2 minutes. Add coriander-turmeric; cook until the raw spice smell dissipates, about 30 seconds. Add cayenne and tomato. Bring to a boil, reduce heat, and simmer until oil pools on the surface of the sauce, about 5 minutes.

4. Meanwhile, whisk yogurt until smooth. Stir about 2 tbsp sauce into yogurt to temper; add with garam masala, peas, and water to pot. Heat until a bubble or two just breaks the surface, 5-7 minutes. DO not boil or the yogurt will curdle.

Notes: I liked this a lot, but David didn't. Accidentally missed the peppercorns, used 2 chilies and left out cayenne (for Macy - who did like this), didn't mash the garlic with the cumin seeds, but added extra powdered cumin, used canned tomatoes, sour cream instead of yogurt. Next time would add just 2 cans of beans to make more sauce. Served with brown rice and chapati.