Black-Eyed Peas in Tamarind-Coconut Curry - Imlee Lobhia

"From "Indian for Everyone", Anupys Singla's newest book, on Indian home-cooking, I love all the ingredients in this dish, looking forward to making it."
photo by a user photo by a user
Ready In:
1hr 30mins
9 cups




  • 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.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
View Full Profile

Find More Recipes