Spiced Tamarind Black-Eyed Peas

1. Cook the Black-Eyed Peas

Bring 2 cups of water to a boil in a 3–4-quart pot. Once boiling, add in the frozen black-eyed peas and 0.5 teaspoon of salt. Allow the water to return to a boil, then reduce to a simmer. Cook the peas for about 15 minutes, then drain and cover them to keep warm.

2. Heat Oil and Fry Spices

Heat 3 tablespoons of vegetable oil in a 3–4-quart heavy-bottomed pot over medium heat. Add a generous pinch of ground asafetida or a tiny lump of asafetida, along with 0.5 teaspoon of whole cumin seeds. Fry these spices for a few seconds until they sizzle and darken.

3. Cook the Onions

Add the chopped onions to the pot and fry for about 7-8 minutes until they are lightly browned.

4. Add Ground Spices

Once the onions are ready, sprinkle in 0.25 teaspoon of ground turmeric, 1 teaspoon of ground coriander, and 1 teaspoon of ground cumin. Cook the spices with the onions for another minute.

5. Add Tomato Sauce

Pour in 1 cup of tomato sauce and reduce the heat to a gentle simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it thickens slightly.

6. Combine Peas and Sauce

Combine the cooked black-eyed peas with the tomato sauce mixture. Add 0.25 cup of water, the remaining salt (1–1.5 teaspoons to taste), 0.25–0.5 teaspoon of cayenne pepper (optional), and 3 tablespoons of tamarind paste or 2 tablespoons of lemon juice for a tangy kick.

7. Simmer and Serve

Bring everything to a boil, then cover the pot and let it simmer gently for 20 to 35 minutes. If the sauce appears too watery, increase the heat and boil it down until it thickens and adheres to the peas. Serve hot.