Black-Eyed Peas in a Spicy Goan Curry

from Ruta Kahate's 5 Spices, 50 Dishes 

adapted by Katherine KoelschKriken 

serves 6 generously

1 cup dried black-eyed peas or two 15-ounce cans, drained 

2 tablespoons canola oil 

1 small yellow onion, minced (about 1 cup) 

2 teaspoons coriander seeds, finely ground

1 teaspoon finely grated garlic (1 large clove) 

1 teaspoon finely grated ginger (2-inch piece) 

1 teaspoon ground turmeric 

1 teaspoon Cayenne pepper 

1 teaspoon cumin seeds, finely ground

1/4 cup minced tomato (1 small tomato) 

1 cup hot water (or 1/2 cup if using canned peas)

salt

1/2 teaspoon sugar 

1/2 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 for 6 to 8 hours. Drain.

In a large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander seeds, garlic, ginger, turmeric, Cayenne pepper 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 hot water, add 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 only 10 minutes; it's essential to simmer the canned peas so that all 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 1minute more and remove from heat.

Serve hot with steamed rice.

For a satisfying soup for lunch, double the amounts of water and coconut milk.

This recipe can also be found in a San Francisco Chronicle article (June 8, 2007) on pairing Indian foods with wine.