Ingredients
- 1 -2 green chilies minced
- 1/3 cup vegetable oil or 1/3 cup ghee
- 1 medium onion diced
- 8 garlic cloves minced
- 4 1/2 teaspoons curry powder or 4 1/2 teaspoons garam masala
- 1 inch gingerroot peeled and minced
- 1/2 teaspoon ground cumin
- 2 1/2 teaspoons turmeric
- salt to taste
- 1 cup freshly chopped tomato
- 1/2 cup plain yogurt
- 2 1/2 cups dried black-eyed peas soaked in water for 3-4 hours
- 2/3 cup chopped cilantro
- Drain your peas.
- Heat oil/ghee (allow it to melt) in a medium heavy pot over medium heat and fry chilles, 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 (you may wish to use a little more or little less according to your tastes) and cilantro, and serve.
- This goes well with rice or with chappati/roti. Garnish with minced cilantro.
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