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Get Started - 100% free to try - join in 30 secondsIn this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
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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