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Black-Eyed Peas with Coriander and Green Chilies
from Maddhur Jaffrey
Ingredients
  • 1 cup dried black-eyed peas, washed and soaked overnight
  • ¾ teaspoon salt, or to taste
  • 1 well-packed cup fresh cilantro tops, chopped
  • 2 to 4 fresh hot green chilies, chopped
  • 1 tablespoon tomato purée
  • 2 teaspoons olive or peanut oil
  • Generous pinch of ground asafetida
  • ½ teaspoon whole cumin seeds
  • 1 dried hot red chili
  • ½ medium onion, peeled and cut into fine half rings
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