A flavorful and hearty dish featuring black-eyed peas simmered in a spiced tomato-based sauce, perfect for pairing with rice or flatbread.
Rinse and soak the black-eyed peas in water for at least 4 hours or overnight.
Soaking the peas reduces cooking time and improves digestibility.
Heat the ghee in a medium heavy pot over medium heat.
Ensure the ghee is fully melted and hot before adding other ingredients for even cooking.
Add the chopped green chilies, minced garlic, diced onion, and grated ginger to the pot. Sauté until the onion is translucent.
Stir frequently to prevent burning and ensure even cooking.
Stir in the curry powder, garam masala, turmeric, and ground cumin. Cook for 1 minute to toast the spices.
Toasting the spices enhances their aroma and flavor.
Add the chopped tomatoes and cook until they soften and the mixture thickens slightly.
Crush the tomatoes with the back of the spoon to release their juices.
Drain the soaked black-eyed peas and add them to the pot along with 4 cups of water and salt to taste. Bring to a boil.
Adjust the water amount based on your desired curry consistency.
Reduce the heat to low, cover, and simmer until the peas are tender and the sauce thickens, about 1.5 hours.
Check occasionally and stir to prevent sticking.
Stir in the yogurt and chopped cilantro. Adjust seasoning if needed.
Add the yogurt gradually to prevent curdling.
Serve the curry hot with rice or flatbread, garnished with additional cilantro.
Warm the serving dishes to keep the curry hot longer.
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