Black Eyed Pea Curry
|Water/Vegetable cooking liquid||2 Cup (32 tbs)|
|Frozen black eyed peas||20 Ounce (2 Packages, 10 Ounce Each)|
|Vegetable oil||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Onion||1 1⁄2 Cup (24 tbs), chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Tomato sauce||1 Cup (16 tbs) (Joyce'S Favorite)|
|Cayenne pepper||1 Teaspoon|
|Tamarind paste/2 tablespoon lemon juice||3 Tablespoon|
In a large kettle, bring water to a boil.
Add the frozen peas, bring to a boil again.
Cover, and simmer gently for 15 minutes.
Drain, reserving 3/4 cup liquid and set aside peas, covered.
In a large heavy frying pan or Dutch oven, heat oil over medium heat.
Toast cumin seeds in oil for a few minutes and stir in onion.
Saute- onion until golden.
Add turmeric, coriander, and ground cumin, heat to blend spices thoroughly.
Pour in tomato sauce; let simmer for about 5 minutes, stirring occasionally.
Stir in black-eyed peas, 3/4 cup of cooking liquid, cayenne, salt, and the tamarind paste.
Bring to a boil, cover, and simmer 25 to 35 minutes or until peas are coated with sauce.