MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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