Black-Eyed Pea Masala - cooking recipe

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

Preparation

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.