Black-Eyed Pea Masala

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.

• Ready In: 2 hrs 25 mins
• Serves: 8

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

Directions

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.