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Title: Black-Eyed Pea Masala
Categories: Curry, Indian
Yield: 8 Servings

1/3 c Ghee or vegetable oil
1 Green chili; minced, up to 2
8 Garlic cloves; minced
1 md Onion; diced
1 Inch gingerroot; peeled and
-minced
4 1/2 ts Curry powder or garam masala
2 1/2 ts Turmeric
1/2 ts Ground cumin
1 c Tomatoes; chopped
Salt; to taste
2 1/2 c Dried black-eyed peas;
-soaked in water for 3-4
-hours
1/2 c Plain yogurt
2/3 c Cilantro; chopped

Ready In: 2 hrs 25 mins

Drain peas.

Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat
and saute 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 then
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.

Recipe by food.com

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