I’ve been looking for a fun way to make black eyed peas for a while now and I finally found it! Last week I tried out Black-Eyed Peas in a Spicy Goan Curry from Ruta Kahate’s 50 Spices, 50 Dishes and I really enjoyed it. This is what I do, I get some idea for an ingredient, pick up the ingredient, and go searching. This Goan style black-eyed pea dish is really simple, but the coconut milk gives it a little something. I used more tomatoes because I wanted it tomatoey.
1 cup dried black-eyed peas (or 2 cans)
1 tablespoon oil
1 more tablespoon oil
1 onion chopped
1-2 garlic cloves minced
1 teaspoon ginger minced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander ground
1/2 teaspoon cumin ground
1 cup crushed tomato
1 teaspoons sugar
2 cups water (about)
1 cup canned coconut milk
Good squeeze of lemon
Cilantro leaves chopped
- Add the black-eyed peas, ~one tablespoon of oil, and ~4 cups water to the pressure cooker. I read that the oil will keep the beans from frothing out the top. Sometime I’ll write about my trials with the pressure cooker. I think it just takes practice to get the hang of it. You can also soak the peas for 6-8 hours, and just cook for 10 more minutes before adding the coconut milk. I happen to never know what we’re going to be in the mood for, hence no soaking.
- Cook for 8 minutes past the whistle, put the pressure cooker under cold running water until all the steam comes out, open and drain out the peas.
- Meanwhile heat the rest of the oil in a medium saucepan.
- Add the onion and saute until it starts to get translucent.
- Add the garlic and ginger and cook until they are soft.
- Add the spices and cook for a minute.
- Add the tomato, sugar, and salt, and cook for a minute.
- Add the water and black eyed peas and cook for a about 10 minutes.
- Add the coconut milk and cook for another 5-10 minutes.
- Add the lemon juice and cilantro, stir and serve.