Black-Eyed Peas in a Spicy Goan Curry
Serves 4 to 6
1 cup dried black-eyed peas or two 15-ounce cans, drained
2 tablespoons canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated fresh ginger (about 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice
If using dried black-eyed peas, rinse and soak them in enough water to cover them for 6 to 8 hours. Drain.
In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne, and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.
Add the peas and mix well. Pour in the water, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.
Add the cilantro and lemon juice, simmer for 1 minute more, and remove from the heat. Serve hot.
Note: If you are using dried black-eyed peas, the cooking time can vary depending on the age of the beans.