Ingredients

• 1/3 cup vegetable oil or 1/3 cup ghee
• 1 -2 green chili, minced
• 8 garlic cloves, minced
• 1 medium onion, diced
• 1 inch gingerroot, peeled and minced
• 4 1/2 teaspoons curry powder or 4 1/2 teaspoons garam masala
• 2 1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1 cup freshly chopped tomatoes
• salt, to taste
• 2 1/2 cups dried black-eyed peas, soaked in water for 3-4 hours
• 1/2 cup plain yogurt
• 2/3 cup chopped cilantro

Instructions

1. Drain your peas.

2. 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.

3. Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.

4. Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.

5. 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.

6. 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.

7. This goes well with rice or with chappati/roti.

8. Garnish with minced cilantro.