Name: Cinnamon-Flavored Black-Eyed Peas with Cardamom (Sabud Garam Masale Waale Lobhia)
Yield: Makes 3 cups
Cuisine: India
Ingredients: ½ teaspoon cayenne (ground red pepper); 2 teaspoons coarse kosher or sea salt; 1 cup dried black-eyed peas (see box); 2 tablespoons Fried Onion Paste; 2 tablespoons tomato paste; 1 tablespoon Garlic Paste; 2 fresh or dried bay leaves; 2 cinnamon sticks (each 3 inches long); 2 tablespoons Ghee or canola oil; ¼ teaspoon ground turmeric; 2 black cardamom pods (see Tip); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Raghavan Iyer

Cinnamon-Flavored Black-Eyed Peas with Cardamom

Sabud Garam Masale Waale Lobhia

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Black-eyed peas are a cinch to cook, and this creamy-tasting curry makes a quick weekday meal when ladled over slightly starchy white rice—the rice enhances the sauce’s buttery texture.

Ingredients

1 cup dried black-eyed peas (see box)
2 tablespoons Fried Onion Paste

Asia
India
Main course
Gluten-free
Vegan

Method

Place the black-eyed peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups

Preparation info

Makes

Difficulty

Appears in

Ingredients

Method