Black Eyed Peas In Tamarind Coconut Curry Imlee Lobhia Food

BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA

Steps:

• Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
• Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
• Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
• Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
• Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
• Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
• Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
• Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
• Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.

LOBIA (BLACK-EYED PEAS CURRY)

Steps:

• In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
• Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
• Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
• Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
• Mixture should be soupy.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.