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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 8 servings The following items or measurements are not included below: 1 inch gingerroot |
||
| Calories 288 | ||
| Calories from Fat 95 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 19mg | 0% | |
| Potassium 752mg | 21% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 5.9g | ||
| Protein 13.7g | 27% | |
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Ingredients
- 1/3 cup vegetable oil or ghee
- 1-2 green chilies, minced
- 8 garlic cloves, minced
- 1 medium onion, diced
- 1 inch gingerroot, peeled and minced
- 4 1/2 teaspoons curry powder or 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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More recipes like this one:
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Vegetables
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Gracielagata
On Jun 22, 2009
this was really good. i want to try making it with spinach next time, as the flavors seem like they will lend themselves well to that. i used about 2 little cut pieces of a thai chili, and it was pretty spicy. i have no idea on peppers and such, but next time i think i am leaving the peppers out, as my hubby isnt into the heat like i am. dont leave off the cilantro at the end- its is so yummy!
From: zaar junkie
On Jun 21, 2009
This dish is easy and delicious. I used 2 whole, large jalapenos and wished I had only used one. Really spicy, but good. The yogurt makes it nice and creamy. I will make this again. Thanks for posting.
From: Chef #233238
On Mar 14, 2007
This is outstanding. I took a short cut and used two cans of black-eyed peas, adding them along with the tomatoes and omitting the water. I didn't have green chilies so used bottled (marinated) jalapenos. The recipe turned out wonderfully. It is very spicy/hot and tastes just like the masala I had in the Indian restaurant a few weeks ago. Will definitely make again.
From: justcallmetoni
On Sep 25, 2005
When recipe directions are written out as carefully as these, you know the chef has put a lot of care into perfecting a favorite recipe. So I was careful to follow and only made one change — using just 2 tablespoons of oil and replacing the rest with vegetable stock. I rarely prepare dishes with dried beans but this was so worth it. The results were just superb - rich and flavorful, creamy and satisfying. I used half curry powder - half garam masala and delighted with that choice. Eager to now try this with kidney beans as I'm sure it will be just as heavenly. Thanks love!
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