Black-eyed Peas

This is Saraswat-style usal that I found in my recipe book.

  • 2 cups dry black-eyed peas
  • 1 medium onion diced
  • 1 cup dry shredded coconut
  • 1 tsp black pepper
  • 2 tbsp coriander seeds
  • 3 tbsp canola oil
  • 1 tbsp tamarind paste
  • 2 tsp sugar (preferably jaggery)
  • 2 tsp salt (to taste)
  • enough water to cover the beans (a couple millimeters more)
Rinse and soak black-eyed peas in the slow cooker a few hours (or overnight, as I did). Heat oil in a small pan. Add onions, black pepper and coriander seeds and saute until the onions are translucent. Add shredded coconut and keep sauteing untill the coconut starts browning. Add the mixture to the slow cooker. Add tamarind paste and sugar/jaggery. Cook on LOW setting until done. My slow-cooker took 12 hours!


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