Spiced Black-Eyed Peas with Curry Leaves

saveur.com

laura

2 tbsp. peanut oil

1 tsp. cumin seeds

10 fresh curry leaves

1⁄4 cup Indian chickpea flour

2 tsp. ground turmeric

1 to 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

Directions at saveur.com

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