BLACK-EYED PEAS WITH TAMARIND AND COCONUT
- Recipe Servings: 4
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Cook Time: 40 Minutes
- Difficulty Level: Medium
Known as ‘lobia’ in Hindi and Punjabi, black-eyed peas combined with coconut milk make this dish a real delight. Eaten hot or cold and come with some impressive nutritional benefits.
- Bay leaf
- Cassia bark
- Turmeric powder
- Red chilli flakes
- Crushed coriander seeds
- Cumin seeds
- Fennel seeds
- Green cardamom
- Ajwain seeds
- Sunflower oil
- Green chillies
- Garlic paste
- Tins of black-eyed peas
- Coconut milk
- Tamarind paste
- Sea salt
- Grated jaggery
- Small bunch of fresh coriander
- Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.
- Add the TRS Indian bay leaf, TRS cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the TRS turmeric powder, TRS red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.
- Add the green chillies, garlic and ginger and sauté for 2 minutes.
- Place a small pan on a low heat and gently warm the TRS crushed coriander seeds, TRS cumin seeds and TRS ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.
- In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.
- Add the TRS black-eyed peas, stir really well and cook for 3 minutes.
- Add the TRS coconut milk, bring to the boil and immediately reduce to a simmer.
- Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes.
- Remove from the heat, add the chopped coriander and serve with TRS basmati rice.
- NB – remember to count the cloves and cardamoms in and then count them out again before serving.
- Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them.