Black Eyed Pea Curry

Cook 1 cup raw black-eyed peas by placing them in a saucepan with enough water to cover, bringing to a boil and discarding the water 2 times. Then add 3 cups water again, bring to a boil, and simmer until the peas are soft, about 45 minutes. Drain and set aside.

Make a hot pepper mixture by grinding together and setting aside:

1/2 jalapeño pepper

1/2 clove garlic

1/4 pinch fresh ginger, grated

pinch cumin seeds

Heat in a saucepan:

1 Tablespoon vegetable oil

tiny pinch hing

1/2 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add and sauté until the onions are soft:

2 medium onions, diced

1 1/2 tomatoes, diced

the hot pepper mixture

1 Tablespoon tomato paste (opt.)

Add powdered spices and whole spices:

2 teaspoons cumin/coriander powder

1 teaspoon turmeric

1 teaspoon garam masala

1/4-1/2 teaspoon hot red pepper powder (opt.)

6 whole cloves

10 black peppers

2 inch cinnamon stick, broken into pieces

1 Tablespoon Indian bay leaves

Then add:

the cooked black-eyed peas (about 1 1/2 cups)

2/3 cup water

2 Tablespoons fresh coriander leaves, chopped

1 1/4 teaspoon salt

Simmer for 10 minutes. Serve hot.

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