|Source||The Bean Harvest Cookbook|
In this country, we associate black-eyed peas with the South. However they originated in West Africa (where they remain an important staple) and were found in India thousands of years before they made their appearance on this continent. This dish makes a fine accompaniment for any simple, straightforward entree, or try it with basmati rice, mango chutney, and plate of sliced fresh fruit.
Cover black-eyed peas with water, bring to boil then simmer until done, about 40 minutes.
In a 3-quart saucepan, heat the oil over medium-high heat. When hot, add the cumin seeds and toast them 2 minutes until darkened but not burnt. (there will also be a change in aroma that lets you know when the right stage has been reached.) Add the onions and saute until translucent. Add garlic and cook until slightly browned.
Mix in the turmeric, red pepper, coriander, and tomatoes. Stir well, cover, and simmer 10 minutes, or until the tomatoes are mushy.
Add the black-eyed peas, stir, and simmer 5-10 minutes more. Remove from the heat. add the curry powder, ginger, and lemon juice. Season with salt. Garnish with the mint and coconut. Serve hot.