Lobia Masala

Steps

1. Soak the black eyed peas for a minimum of an hour, or up to 8 hours.
2. I soaked mine for 6 hours.
3. Drain well before using
4. Heat the ghee in a deep pot.
5. Add the onions and cook on medium high, until the onions are transluscent
6. Once the onions are transluscent, add the garlic, all the spices and a splash of water.
7. Cover and allow this to simmer on very low heat for about 3-4 minutes
8. Uncover and add the tomato puree.
9. Fry this on a medium to high heat well, until the tomato puree has blended into the onion masala
10. Add in the black eyed peas.
11. Toast these in the ghee and masala for 5 minutes, stirring often
12. Add 2.5 cups of water, bring to a boil, then allow everything to simmer covered on low for 1.5-2hrs, until the beans are tender.
13. Adjust for spices and see whether you are happy with the consistency of the gravy.
14. If you prefer a thicker gravy, feel free to dry out some of the water.
15. If you prefer a more watered down gravy, add water half a cup at a time and allow it to simmer for a few moments covered
16. Garnish with coriander and serve