Ingredients
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1/3 cup vegetable oil or 1/3 cup ghee
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8 garlic cloves, minced
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1 medium onion, diced
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1 inch gingerroot, peeled and minced
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4 1/2 teaspoons curry powder or 4 1/2 teaspoons garam masala
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2 1/2 teaspoons turmeric
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1/2 teaspoon ground cumin
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1 cup freshly chopped tomatoes
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salt, to taste
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2 1/2 cups dried black-eyed peas, soaked in water for 3-4 hours
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1/2 cup plain yogurt
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2/3 cup chopped cilantro
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1 -2 green chili, minced
Instructions
- Drain your peas.
- Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
- Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
- Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
- Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
- After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
- This goes well with rice or with chappati/roti.
- Garnish with minced cilantro.