Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Black-eyed peas, washed 1 ts Cumin, ground
1 ea 2" piece ginger, chopped 1 lg Tomato, chopped
7 ea Garlic cloves, chopped 1/3 c Coconut cream
5 tb Vegetable oil 1/2 ts Cayenne
2 md Onions, chopped 1 1/4 ts Salt
2 ts Coriander, ground 2 tb Cilantro, chopped

Drain washed peas, cover with 5 cups water bring to a boil. Cover,
reduce heat simmer gently for 2 minutes. Turn off heat let sit
for 1 hour.

In blander, combine ginger garlic with 1/3 cup water. Blend into a
paste.

Heat oil in a heavy pan. When hot, add onions. Stir-fry until a
medium brown colour. Add paste cok for 1 minute. Add coriander
cumin stir for another minute before adding the tomato. Stir fry
till tomato is soft. Add 1 tb coconut cream stir until it is well
incorporated into the vegetables. Add all coconut cream this way.
Continue to cook for 2 to 3 minutes. Add the beans their liquid,
plus salt cayenne. Stir to mix bring to a simmer. Cover, reduce
heat simmer for 40 minutes. If there is a lot of liquid left, raise
heat cook for another 10 minutes. Garnish with chopped cilantro.

Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 03-15-95

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