Black-Eyed Pea Masala
I love this recipe! Recently made it for my neighbors mother who was visiting from India and received a good review. I serve it over coconut rice.
Equipment
- 1 rice cooker optional
Ingredients
- 1/3 cup vegetable oil or ghee I used homemade ghee or butter
- 1-2 green chilis minced (I subbed for jalapeno)
- 8 cloves garlic minced
- 1 medium onion diced, I used white
- 1 inch ginger root peeled and minced
- 4 1/2 tsps curry powder or garam masala I use 2 tsp curry powder and 2 1/2 tsp garam masala
- 2 1/2 tsps turmeric
- 1/2 tsp ground cumin
- 1 cup tomatoes freshly chopped
- salt to taste
- 2 1/2 cups dried black-eyed peas soaked in water for 4 hours
- 1/2 cup plain greek yogurt
- 2/3 cup cilantro chopped
Instructions
- Soak peas for 4 hours then drain.
- 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 over rice.
Notes
I serve over coconut rice, which is delicious.
Recipe came from food.com and was submitted by love4culinary.