Ingredients
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3
-
1
-
8
-
2
-
1
-
1
-
1
-
1
-
2
-
1 - 3
-
-
-
-
-
Directions
Black-Eyed Peas in Tamarind-Coconut Curry – Imlee Lobhia
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Steps
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1
Done
|
Combine the Peas, Turmeric and 7 Cups of the Water in a Heavy-Bottomed 6 Quart or Larger Stockpot or Dutch Oven Over Medium-High Heat and Bring to a Boil. |
|
2
Done
|
Reduce Heat to Medium-Low, Partially Cover, and Simmer For 30-40 Minutes, Until the Peas Soften. Remove from Heat and Let Stand While Preparing the Remaining Ingredients - They Do not Need to Be Drained. |
|
3
Done
|
Soak the Tamarind Pulp in the Remaining Cup of Water For 30 Minutes. Break Apart With a Fork and Squeeze the Pulp With Your Hand. Strain Through a Fine Strainer, Discarding the Solids. |
|
4
Done
|
Place the Tamarind Juice and Tomato in a Food Processor and Grind Into a Watery Paste. Reserve. |
|
5
Done
|
Warm Coconut Oil in an 8-in Skillet Over Medium-High Heat. Add the Onion and Cook For 6-7 Minutes Until Browned and Caramelized. Add the Ginger and Garlic and Cook For 1 Minute. |
|
6
Done
|
Slowly and Carefully Add the Tamarind-Tomato Paste, the Fresh Chiles and the Brown Sugar to the Frying Pan. Stir Well and Cook For 4 Minutes. Remove from the Heat and Transfer the Mixture to the Stockpot With the Black-Eyed Peas. |
|
7
Done
|
Return the Stockpot to Medium-High Heat and Add the Coriander, Red Chile Powder and Salt. Simmer, Uncovered, For 10 Minutes. |
|
8
Done
|
Add the Coconut Milk and Cook For 1 Minute or So, Until Warmed Through. Remove from Heat. |
|
9
Done
|
Transfer to a Serving Bowl. Garnish With the Cilantro. Serve With White or Brown Basmati Rice, Roti or Naan. |
