Serves: 4
Total Calories: 387

1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 cup dried black-eyed peas (lobia), sorted and washed in 3 to 4 changes of water
3 cups water
2 black cardamom pods, scrushed lightly to break the skin
1 stick cinnamon (1-inch), broken lenghtwise
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground fenugreek seeds
1 small onion, cut in half lengthwise and thinly sliced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon ground green cardamom seeds
1/4 cup finely chopped fresh cilantro, including soft stems + more for garnish
1/4 teaspoon Garam Masala

1. Soak the black-eyed peas overnight in water to cover by 2 inches. Meanwhile, prepare the ginger-garlic paste. When ready, place the peas in a pressure cooker along with the water, cardamom pods, cinnamon, 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. In a medium nonstick saucepan, heat the oil over medium heat and add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring until golden, about 3 minutes, then mix in the green chili peppers and the ginger-garlic paste and stir about 30 seconds. Add the coriander, ground cumin, and turmeric, and stir another minute.

3. Add the yogurt, a little at a time, stirring constantly to prevent it form curdling. Transfer everything to the black-eyed peas, mix in the ground cardamom seeds and cilantro, cover, and bring to a boil over high heat (no need to secure the lid). Reduce the heat to low and simmer about 15 minutes, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, 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: 387
Calories from Fat: 63

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
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
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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 Green Mung Beans with Sizzling Ginger
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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