Read andreflect, consider, revisit, returnreflectconsiderrevisitreturn

Black-eyed peas and bell peppers form the base of this coconut-milk bean dish. A separately cooked onion vagar adds a final layer of flavor.

The peas simmer with green chili, ginger, turmeric, salt, and optional kombu until almost tender. Red and green peppers, coconut milk, lemon juice, and optional gur are added only near the end.

The vagar is cooked separately and slowly so the onions become deeply caramelized. It is poured over the beans just before serving, with chopped cilantro added as the final garnish.

Ingredients

• 3 cups dried black-eyed peas
• 9 cups water
• 1 fresh green chili, slit at the end
• 3 slices fresh ginger
• 1/2 teaspoon turmeric
• 2 teaspoons salt
• 1 stick kombu, optional
• 2 large red bell peppers, cubed
• 2 large green bell peppers, cubed
• 2 cups coconut milk
• 6 tablespoons lemon juice, or to taste
• 1 tablespoon gur or brown sugar, optional
• 1 tablespoon ghee
• 1 tablespoon olive oil
• 2 cups onions, sliced
• 1 tablespoon fresh green chilies, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup fresh cilantro leaves, chopped, for garnish

Method

Bring the peas, water, green chili, ginger slices, turmeric, salt, and optional kombu to a boil, then simmer until nearly tender, about 40 minutes. Add peppers, coconut milk, lemon juice, and optional gur and cook about 10 minutes longer. While the peas cook, warm ghee and oil in another pan over medium-low heat and slowly caramelize the onions with minced chili and ginger; allow up to 30 minutes. Pour this vagar over the beans and finish with cilantro. Serves 8–10.