Black Eyed Peas In Yogurt Curry Recipe

Ingredients

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• 150 g black eyed peas, canned (or use cooked dry black eyed peas. I think 150 g of cooked or canned beans was too few, so i used 150 g of dried peas and then cooked them in the pressure cooker, so it was probably more like 300-400 g (3/4-1 pound) of black eyed peas. You also don't have to pre-cook the beans if you use dry ones, but it was faster that way.) shopping list
• 2 tbsp low-fat yogurt (I used fat-free Greek yogurt) shopping list
• 2 tbsp sunflower oil shopping list
• 1 tsp cumin shopping list
• 1 big pinch of ground asafoetida (i substituted 1/2 tsp ground coriander) shopping list
• 1 medium onion, sliced shopping list
• 1 small fresh green chili, seeds and ribs removed, finely chopped shopping list
• 1 tbsp ginger-garlic paste (a paste of 2 parts garlic, 1 part ginger, pureed with a bit of water) shopping list
• 1/2 tsp ground tumeric shopping list
• 2 tsp tomato paste shopping list
• 1 tsp garam masala shopping list
• salt shopping list
• 1 small handfull of fresh cilantro leaves shopping list