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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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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. 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 tomato |
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.
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