Black-Eyed Peas In Tamarind-Coconut Curry - Imlee Lobhia - cooking recipe

Ingredients

3 cups black-eyed peas, soaked overnight and drained
1 teaspoon ground turmeric
8 cups boiling water, divided
2 inches piece dried tamarind pulp (or 1 tsp tamarind paste)
1 large tomatoes, peeled and diced
1 tablespoon coconut oil
1 medium onion, finely diced (red or yellow onion)
1 inch piece fresh ginger, peeled and grated
2 garlic cloves, minced
1 -3 1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)
1 tablespoon dark brown sugar
1 teaspoon ground coriander
2 teaspoons red chili powder
1 tablespoon salt
1 cup coconut milk (regular or light)
1 tablespoon chopped cilantro, for garnish

Preparation

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.