Spiced Black Eyed Peas with Curry Leaves
Ingredients
- 2 tbsp. peanut oil
- 1 tsp. cumin seeds
- 10 fresh curry leaves
- 1⁄4 cup Indian chickpea flour
- 2 tsp. ground turmeric
- 1-2 tsp. hot paprika
- 1⁄8 tsp. asafetida
- 1 1⁄2 tbsp. tamarind concentrate
- 1 tbsp. finely chopped jaggery or packed brown sugar
- 2 (15-oz.) cans black-eyed peas, drained
- Kosher salt, to taste
- 2 tbsp. finely chopped cilantro
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