I’m never going to an Indian restaurant again! That’s what I declare each time I cook from Ruta Kahate’s book 5 Spices 50 Dishes. Armed with this cookbook and five common spices (turmeric, coriander, cumin, cayenne, and mustard seeds), you can make 50 distinct Indian dishes based on beans, meat, eggs, or seafood. She also includes directions for making various raitas, desserts, and breads. Unique recipes like chickpeas with dill, roasted lamb with burnt onions, egg curry, and okra raita result in bright, fresh flavors instead of the greasy slop and frozen naan bread served at sub-par Indian eateries.I have never been anything less than thrilled with Kahate’s recipes, and I’ve cooked most of them. The black-eyes peas in a spicy Goan curry is now one of my go-to meals when I want something quick and easy for dinner. She doesn’t include directions for using fresh peas, but I bring them to a boil when I start cooking, and then simmer them until they’re ready to add to the sauce. With all the fresh black-eyed peas available in Texas right now, it’s a fun and unexpected way to use them.
Black-Eyed Peas in a Spicy Goan Curry from 5 Spices, 50 Dishes by Ruta Kahate
Ingredients
| 1 | cup dried black-eyed peas or two 15-ounce cans, drained | |
| 2 | Tbsp. canola oil | |
| 1 | small yellow onion, minced (about 1 cup) | |
| 1 | tsp. coriander seeds, finely ground | |
| ½ | tsp. finely grated garlic (about 1 large clove) | |
| ½ | tsp. finely grated fresh ginger (a 1-inch piece) | |
| ½ | tsp. ground turmeric | |
| ½ | tsp. cayenne | |
| ½ | tsp. cumin seeds, finely ground | |
| ¼ | cup minced tomato (1 small tomato) | |
| 2 | cups (or 1 cup if using canned peas) hot water | |
| ½ | tsp. salt, or to taste if using canned peas | |
| ½ | tsp. sugar | |
| 1 | cup canned coconut milk | |
| 2 | Tbsp. minced cilantro leaves | |
| 1 | Tbsp. lemon juice |
- If using dried black-eyed peas, soak them in water to cover for 6 to 8 hours. Drain.
- In a large saucepan, heat the oil over medium-low heat and sauté 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.
- Add the peas and mix well. Pour in the water, 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 the flavors blend better). Stir in the coconut milk and simmer for another 8 to 10 minutes, again allowing the flavors to come together.
- Add the cilantro and lemon juice, simmer for 1 minute more, and remove from the heat. Serve immediately.
1 comment :
I love this cookbook! This recipe is one of my all time favorites. I also dream about the Okra Raitia. Everyone should own this cookbook. Great review.