Serves: 4
Total Calories: 159

1 1/4 cups dried black-eyed peas (lobia), sorted and washed in 3 to 4 changes of water
3 to 3 1/2 cups water
1 teaspoon salt, or to taste
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems + more for garnish
1 tablespoon ground coriander
1 teaspoon ground dried fenugreek leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup nonfat plain yogurt, whisked until smooth
1/4 teaspoon Garam Masala

1. Soak the black-eyed peas overnight in water to cover by 2 inches. Then place them in a pressure cooker along with the water and salt. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.

2. Meanwhile, prepare the sauce. Heat the oil in a medium nonstick wok or saucepan over medium-high heat. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, and green chili pepper and stir until golden, 30 seconds.

3. Add the tomato and cilantro and cook, stirring, until al the juices evaporate and the mixture is completely dry, 3 to 5 minutes. Mix in the coriander, fenugreek leaves, ground cumin, and turmeric and stir about 30 seconds.

4. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Then transfer everything to the black-eyed peas and summer over medium heat about 15 minutes to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you favor a thicker sauce. Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 159
Calories from Fat: 64

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
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Chickpeas in Traditional Curry Sauce
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Chickpeas with Spinach and Potato Wedges
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Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
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Punjabi Red Beans with Mango Pickle Masala
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Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
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