Spiced Black-eyed Peas with Yogurt and Ginger

1½ cups dried black-eyed peas
¼ cup olive oil
2 yellow onions, minced
4 Tbsp peeled and minced garlic
6 cloves garlic, minced
1 tsp ground coriander
¾ tsp ground cumin
¼ tsp ground cardamom
2 tomatoes, chopped
½ cup plain yogurt
Salt
¼ tsp cayenne pepper
¼ cup chopped fresh cilantro

Soak 3 hours. Drain, cover with water (2 inches) in pot. Bring to boil and simmer on low, uncovered until almost tender, about 35 min. Drain and reserve liquid.

In large frying pan over low heat, warm olive oil. Sauté onions until soft, about 10 min. Add ginger, garlic and spices stirring for 2 min. Add tomatoes, cover and cook 2 more min. Uncover and on medium heat, add 1 Tbsp of yogurt at a time stirring very well each time.

Add peas, ½ cup of the reserve cooking liquid, salt to taste, and cayenne. Cover and simmer on medium for 15 min. Uncover and cook stirring occasionally, until liquid very thick, 3-5 min. Garnish with cilantro and serve as an East Indian-inspired main course with basmati rice.

Serves 6

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