Total Calories: 159
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.
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