Ingredients with Measurements:
- 1 cup dried black-eyed peas
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 cups water
- 1 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed: None
Step-by-Step Instructions:
1. Rinse the black-eyed peas and soak them in water overnight.
2. Drain the soaked black-eyed peas and set them aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the chopped onion and sauté until it becomes translucent.
5. Add the minced garlic and grated ginger and sauté for another minute.
6. Add the cumin powder, coriander powder, turmeric powder, paprika, and salt. Stir well.
7. Add the soaked black-eyed peas and stir to coat them with the spice mixture.
8. Add the water and bring the mixture to a boil.
9. Reduce the heat to low and let the mixture simmer for 30 minutes or until the black-eyed peas are tender.
10. Add the coconut milk and stir well.
11. Let the mixture simmer for another 10 minutes.
12. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 28g
Protein: 8g
Fiber: 7g
Substitutions for ingredients:
- You can use any other type of dried beans instead of black-eyed peas.
- You can use any other type of oil instead of vegetable oil.
- You can use dried cilantro instead of fresh cilantro.
Variations:
- You can add diced potatoes or carrots to the curry.
- You can add diced tomatoes to the curry.
- You can add diced bell peppers to the curry.
Tips and Tricks:
- Soaking the black-eyed peas overnight will reduce the cooking time.
- You can add more or less water depending on how thick you want the curry to be.
- You can adjust the amount of spices according to your taste.
Storage Instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over low heat until it is heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested Side Dishes:
Roasted vegetables or a salad
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
Make sure to soak the black-eyed peas overnight to reduce the cooking time and ensure that they are fully cooked.
Food History:
Dali ni Horbo Curry is a traditional dish from the West African country of Senegal.
Flavor Profiles:
Spicy, savory, and creamy
Serving Suggestions:
Serve the curry hot with a side of rice or naan bread.
Related Categories
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Region: Maldivian