Black-Eyed Pea Masala

Black-Eyed Pea Masala

środa, 29 stycznia 2014

Black-Eyed Pea Masala

Time: 2 hrs 25 mins

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.