1 cup dried black-eyed peas (3 cups cooked)
2 tablespoons tamarind pulp, soaked in 1 cup hot water for 30 minutes
2 tablespoons ghee or oil
1 small onion, diced
1-inch piece fresh ginger, minced or grated
1 clove garlic, minced or crushed
2 red or green chilies, seeded and finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 to 1 teaspoon Kashmiri or other chili powder
1/2 teaspoon turmeric
1/2 teaspoon amchoor powder (optional)
2 medium tomatoes, finely chopped
3/4 cup coconut milk
1/4 cup fresh parsley or cilantro, chopped
1 teaspoon sea salt, or to taste