Black-Eyed Pea Masala

Name: Black-Eyed Pea Masala
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.333 cup vegetable oil; 1 green chili; 8 garlic cloves; 1 medium onion; 1 inch gingerroot; 4.5 tsp curry powder; 2.5 tsp turmeric; 0.5 tsp ground cumin; 1 cup freshly chopped tomatoes; salt; 2.5 cup dried black-eyed peas; 0.5 cup plain yogurt; 0.667 cup chopped cilantro

Gently simmered black-eyed peas, tomatoes and yogurt, warmed with chilli and curry powder, a South Asian dish. Finish with minced cilantro.

2 hr 25 min · Serves 8 · Medium

Method

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Time: Prep 25 min · Cook 120 min · 145 min total
Difficulty: medium

1
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.
6 min
2
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.
3 min
3
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.
120 min
4
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.
5
This goes well with rice or with chappati/roti. Garnish with minced cilantro.