Punjabi lobia (Black-eyed peas)

From Regional Indian Cooking (pg 55) by Ajoy Joshi and Alison Roberts

220 g dried black-eyed peas, soaked overnight

½ tsp tumeric

⅓ c veg oil

2 yellow onions, chopped

1 tsp salt

1½ tbs minced garlic

1 tbsp grated fresh ginger

2 tsp coriander seeds, ground

1 tsp cumin seeds, ground

½ tsp chili powder

1 large tomato, chopped

⅓ c plain yogurt

2 tbsp chopped fresh cilantro

Simmer peas with tumeric over medium heat until tender (20 to 30 minutes). Set aside

In a large frying pan heat oil over medium-low heat. Add onions and cook until softened (10 to 15 minutes).

Stir in garlic, ginger, coriander, cumin and chili and cook until fragrant (2 to 3 minutes).

Stir in tomato and cook until softened (10 minutes).

Remove from heat and stir in yogurt, mixing well.

Add cooked peas and toss to heat.

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