Lobia (Black-Eyed Peas in Ginger and Tamarind Sauce)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 cup dried black-eyed peas
2 tsp. grated ginger root
1/2 tsp. chile powder
1/4 tsp. tumeric
1-2 green finger hot chiles, chopped
1 Tbsp. tamarind pulp
2/3 cup sliced onion
1/2 tsp. cumin seeds
4-5 cloves garlic, chopped
1/4 tsp. garam masala
2-3 Tbsp. cilantro leaves
Rinse and soak beans for a couple of hours in at least 3-1/2 cups of water in a medium saucepan. Bring the beans to a boil over medium heat and aadd half the ginger, the chile powder and the tumeric. Reduce the heat and cover the pan. Cook slowly for 45-50 minutes, then add the remaining ginger, chiles and tamarind pulp. Mix it well and let it simmer for another 10-15 minutes. Meanwhile, slowly dry-fry the onion to gradually carmelize it. As it begins to change color add the cumin seeds and garlic (add a little H2O to prevent burning if necessary). Remove the pan from heat just as the garlic darkens. Pour the mixture into the beans, together with the Garam masala and stir, cooking another 5 minutes. Before serving, stir in the cilantro leaves and serve hot.
Recipe from “The Gateway Cookbook”.