Black-Eyed Peas in a Spicy Goan Curry Serves 4 to 6 Black-eyed peas give Ruta Kahate's curry a smoky flavor that

suggests a red, but also goes with a white. Pairs with: 2003 Patz & Hall Sonoma Coast Pinot Noir or 2006 Domaine de Beausejour Chinon Ros. INGREDIENTS: 1 cup dried black-eyed peas or two 15-ounce cans, drained 2 tablespoons, canola oil 1 small yellow onion, minced (about 1 cup) 1 teaspoon coriander seeds, finely ground 1/2 teaspoons finely grated garlic (about 1 large clove) 1/2 teaspoon finely grated ginger (about a 1-inch piece) 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne 1/2 teaspoon cumin seeds, finely ground 1/4 cup minced tomato (1 small tomato) 2 cups (or 1 cup if using canned peas) hot water 1/2 teaspoon salt, or to taste if using canned peas 1/2 teaspoon sugar 1 cup canned coconut milk 2 tablespoons minced cilantro leaves 1 tablespoon lemon juice INSTRUCTIONS: Instructions: If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates. Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot. Per serving: 140 calories, 6 g protein, 19 g carbohydrate, 5 g fat (0 saturated), 0 cholesterol, 204 mg sodium, 3 g fiber