Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.
Add the TRS Indian bay leaf, TRS cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the TRS turmeric powder, TRS red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.
Add the green chillies, garlic and ginger and sauté for 2 minutes.
Place a small pan on a low heat and gently warm the TRS crushed coriander seeds, TRS cumin seeds and TRS ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.
In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.
Add the TRS black-eyed peas, stir really well and cook for 3 minutes.
Add the TRS coconut milk, bring to the boil and immediately reduce to a simmer.
Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes.
Remove from the heat, add the chopped coriander and serve with TRS basmati rice.
NB – remember to count the cloves and cardamoms in and then count them out again before serving.
Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them.