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Stovetop: Goan Black-Eyed Peas Made with Coconut Milk & Our Punjabi Masala

Name: Stovetop: Goan Black-Eyed Peas Made with Coconut Milk & Our Punjabi Masala
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 cups
Cuisine: Indian, Goan
Ingredients: 0 2 cups whole, dried black-eyed peas, picked over and washed; 0 1 cup Indian As Apple Pie Punjabi Masala; 0 1 medium tomato, pureed; 0 1-4 fresh Thai or serrano chiles, stems removed and thinly sliced; 0 1 teaspoon ground cumin; 0 1 tablespoon red chile powder or cayenne pepper; 0 1 tablespoon ground coriander; 0 1 tablespoon tamarind puree; 0 1 tablespoon salt; 0 1 tablespoon light brown sugar; 0 8 cups water, for cooking; 0 ¾ – 1 cup coconut milk, add later (Chef's Choice); 0 2 tablespoons lemon juice, add later; 0 1 tablespoon chopped fresh cilantro, for garnish

November 07, 2022

I ABSOLUTELY LOVE, LOVE, LOVE THIS DISH SERVED OVER SIMPLE, PLAIN BASMATI RICE KISSED WITH A TOUCH OF GHEE.

Not to worry, I will have more to share about the origins and background, but first, I wanted to give you the recipe. I've made it for the stovetop using our Punjabi Masala curry starter. I was nervous to try it this way, because I use our sauce more for Punjabi (North Indian) dishes. And while this is a dish with its roots in tropical Goa, the flavors still worked perfectly. Part of it is that our sauce has a hint of sweetness, and that plays perfectly with the sweet notes in this dish.

The key to this recipe is quality coconut milk. I am a big fan of Chef's Choice in the blue can — found in so many places now. Did I mention that you are going to love, love, love this?

xoxo Anupy

Stovetop: Goan Black-Eyed Peas Made with Coconut Milk & Our Punjabi Masala

Prep: 10 minutes + soaking time
Cook: ~85 minutes
Makes: 6 cups

Ingredients

2 cups whole, dried black-eyed peas, picked over and washed
1 cup Indian As Apple Pie Punjabi Masala
1 medium tomato, pureed
1-4 fresh Thai or serrano chiles, stems removed and thinly sliced
1 teaspoon ground cumin
1 tablespoon red chile powder or cayenne pepper
1 tablespoon ground coriander
1 tablespoon tamarind puree
1 tablespoon salt
1 tablespoon light brown sugar
8 cups water, for cooking
¾ – 1 cup coconut milk, add later (Chef's Choice)
2 tablespoons lemon juice, add later
1 tablespoon chopped fresh cilantro, for garnish

Instructions

Soak the black-eyed peas in ample boiled, hot water for at least 2 hours or in room temperature water for 6 hours to overnight. Drain and discard the water.
Heat a large pot or Dutch oven over medium-high heat. Add the Punjabi masala, tomato, and fresh chiles. Stir and cook for 30 seconds.
Add the ground cumin, red chile, coriander, tamarind, and salt. Stir and cook for 1 minute.
Add the black-eyed peas, sugar, and cooking water. Stir and bring the mixture to a boil. Turn the heat down, place the lid on the pot slightly ajar to release steam, and simmer for 75 minutes. Be sure to check back and stir occasionally.
Once finished, turn the heat off. Add the coconut milk and lemon juice. Stir. Cover the pot and let the contents sit for 2 minutes. Garnish with the cilantro and serve with plain rice or crusty bread. All the spices are edible.

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