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); ¼ teaspoon ground turmeric; 2 tablespoons Ghee or canola oil; 2 teaspoons coarse kosher or sea salt; 1 tablespoon Garlic Paste; 2 tablespoons tomato paste; 1 cup dried black-eyed peas (see box); 2 tablespoons Fried Onion Paste; 2 fresh or dried bay leaves; 2 cinnamon sticks (each 3 inches long); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 2 black cardamom pods (see Tip)

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

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

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Ingredients

Method

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