This dish is as simple as an Indian curry can get. At the same time it is so flavorful that it goes well with either plain rice or rotis.
2 cups black eyed peas soaked in water for 5 – 6 hours
1 medium onion finely chopped
1tbsp ginger-garlic paste
2- 3 green chilies minced
1/2 tsp 3 Cs spice mix
1 bay leaf
2 1/2 teaspoons turmeric
1/2 teaspoon ground cumin
2 tbsp chopped cilantro
1 cup plain yogurt
2 tomatoes chopped
salt, to taste
2 tbsp refined oil
Boil the peas until they are cooked. I use a pressure cooker and allow two whistle before I let it simmer for 10 minutes.
Heat oil in a wide pan.
Add cumin and bay leaf and sauté for 15 secs.
Add turmeric and sauté for another 30 secs.
Add onion and sauté until translucent.
Add ginger-garlic and green chilies and sauté until the oil separates.
Add tomatoes and spice mix and sauté until the tomatoes form a mush.
Add the cooked black eyed peas and salt to taste and 1/2 cups of water and let it simmer for 5-10 minutes.
Add the yogurt and fold it into the dish.
Garnish with cilantro.
Serve hot with rice or rotis.