Recipe by love4culinary
This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know the actual name of the chilies they use, but at home I generally use either 2 of the small chiles labeled "hot green chiles" from the market, or I use serranos. The ginger I generally just run over my microplane.
Top Review by MargoH
Love this! Delicious combination of flavors and spice. This has become a staple recipe in our house. I often use canned beans and add a sweet potato or two which works really well. Also have tried using less oil which works fine too. Can easily be extended to serve a few more by adding a little more yogurt or liquid.
- 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
Directions See How It's Made
- 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.