Name: Coconut-Smothered Black-Eyed Peas
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dried black-eyed peas (see box for soaking instructions); 2 small red onions (1 cut in half lengthwise and thinly sliced, 1 coarsely chopped); 4 fresh green Thai, cayenne, or serrano chiles (stems removed; 2 cut in half lengthwise, 2 coarsely chopped (do not remove the seeds)); 0.5 cup shredded fresh coconut (or ¼ cup shredded dried unsweetened coconut, reconstituted); 1.5 teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds; 0.25 teaspoon ground turmeric; 2 tablespoons coconut oil or canola oil; 1 teaspoon black or yellow mustard seeds; 12 medium-size to large fresh curry leaves

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Coconut-Smothered Black-Eyed Peas — Formulation & Method | CuliNect