Name: Black-Eyed Peas with Coconut Milk
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 cups dried black-eyed peas, rinsed and picked over; ¼ teaspoon cayenne, or to taste (this dish is not normally made fiery hot); 1 tablespoon peeled and minced fresh ginger; 1 tablespoon minced garlic; 1 tablespoon tamarind paste, homemade or store-bought, or fresh lime juice; 2 cups coconut milk, homemade or canned; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

More complicated than the Dal with Coconut, this sweet, spicy, unusual preparation is one I adore. You can make it with other legumes, of course, but black-eyed peas are traditional, and they cook more quickly than most others. (If you can find them frozen—or, better still, fresh—they’ll cook very quickly.)

Other legumes you can prepare this way: lentils, chickpeas, black beans, red beans.