Black Eyed Peas (Cowpeas) Curry

We love beans (the legume) and can't get enough. It is a great source of protein and iron for vegetarians. I include them in our meal plan as often as possible in salads, soups or just plain sundal.

This is a simple tamarind based curry with a hint of coconut. The richness the coconut milk imparts to this dish is simply fabulous.

Ingredients:

•     1 cup dried black-eyed peas (3 cups cooked/Boiled)
•     2 tablespoons tamarind pulp (Imli) , soaked in 1 cup hot water for around half an hour
•     2 tablespoons Ghee or Cooking Oil
•     1 small Onion , diced
•     1-inch piece fresh Ginger, minced or grated fine
•     1 clove Garlic, minced or crushed
•     2 red or Green Chilies, Seeded and finely chopped
•     2 teaspoons Ground Coriander
•     1 teaspoon Ground Cumin
•     1/2 to 1 teaspoon Kashmiri (Deghi ) or other chili powder
•     1/2 teaspoon turmeric
•     1/2 teaspoon Amchoor Powder (optional)
•     2 medium tomatoes, finely chopped
•     3/4 cup Coconut milk
•     1/4 cup fresh Parsley or Cilantro, chopped
•     1 teaspoon sea salt, or to taste 

Instructions to Cook :
Rinse/soak the black-eyed peas and soak in several inches of water for 5-6 hours or can be soaked overnight as well .

Drain and rinse (not too much ), then put the same to a medium saucepan and cover with several inches of fresh clean water .

Bring to a boil and it is always suggested to do so in medium or low flame , reduce heat to low, cover, and let it simmer for 40 minutes or until the peas are tender. Drain the water and keep the boiled peas aside.

In The meantime soak the tamarind pulp (Imli) in 1- 1/ 1/2 cup of hot water ( not boiling ) for 30 minutes. Place a strainer over a bowl and pour in the tamarind and water. Press pulp to get as much of the pulp out as you can. Discard the pulp and set the tamarind water aside.
 

Heat the Ghee or Oil in a saucepan over medium heat. When hot, put  in the onion and stir for 5 minutes till softened and golden add the ginger, garlic , chillies and keep stirring for few minutes . 

Add the grounded  coriander, cumin, chili powder, turmeric and Amchoor (Dry Mango Powder) powder if using, and continue to stir for another minute.
 

Add the Tomatoes and 4 tablespoons of the tamarind water. Simmer for 10 minutes or until the tomatoes change to thick pulp.

Add add the Coconut milk and simmer for 5 minutes add cooked beans to the pan and simmer for another 10-15 min. If required add more water to have desired consistency. Stir in the fresh parsley or cilantro and salt to taste and simmer for another few minutes.

Serve hot with White Basmati Rice and a Some Salad.