Black-eyed pea curry with crisp shallots recipe

Ingredients

• 2 tbsp ghee or coconut oil
• 1 garlic clove, finely chopped
• 8 golden shallots, thinly sliced
• 3 long green chillies, thinly sliced
• 1 tbsp finely grated ginger
• 2 tsp cumin seeds
• 2 tsp ground turmeric
• 5 fresh curry leaves (see note)
• 200 gm (1 cup) dried black-eyed peas, soaked overnight in cold water, drained
• 80 gm coarsely grated fresh coconut flesh
• To serve: chapatis and steamed basmati rice
• Crisp shallots and curry leaves
• 150 gm ghee or coconut oil
• 3 golden shallots, thinly sliced on a mandolin
• 1½ tsp black mustard seeds
• 3 sprigs fresh curry leaves