Spiced Black-Eyed Peas with Curry Leaves | Saveur

Ingredients

• 2 tbsp. peanut oil
• 1 tsp. cumin seeds
• 10 fresh curry leaves
• ¹⁄₄ cup Indian chickpea flour
• 2 tsp. ground turmeric
• 1-2 tsp. hot paprika
• ¹⁄₈ tsp. asafetida
• 1 ¹⁄₂ tbsp. tamarind concentrate
• 1 tbsp. finely chopped jaggery or packed brown sugar
• 2 (15-oz.) cans black-eyed peas, drained
• Kosher salt, to taste
• 2 tbsp. finely chopped cilantro