Black-Eyed Peas In A Spicy Goan Curry

1. 1

   If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

2. 2

   In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

3. 3

   Add the peas and mix well. Pour in the hot water, if using, add the 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 for only 10 minutes (it is essential to simmer the canned peas, too, 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.

4. 4

   Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

* Per serving · 4 servings · Values may vary.