Black-Eyed Peas Masala

by0| PUBLISHED Nov 11, 2005 10:00 AM
Black-Eyed Peas Masala
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The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot).

Yield: serves 6-8


  • <sup>1</sup>⁄<sub>2</sub> cup ghee or clarified butter
  • 1 medium yellow onion, peeled and finely diced
  • 6 cloves garlic, peeled and minced
  • 1-2 serrano chiles, stemmed and minced
  • 1 (1") piece ginger, peeled and finely grated
  • 4 <sup>1</sup>⁄<sub>2</sub> tsp. garam masala
  • 2 tsp. ground turmeric
  • 1 cup canned chopped tomatoes
  • Salt
  • 2 <sup>1</sup>⁄<sub>2</sub> cups dried black-eyed peas, soaked for 2-3 hours, then drained
  • <sup>1</sup>⁄<sub>2</sub> cup heavy cream
  • <sup>1</sup>⁄<sub>2</sub> bunch cilantro, chopped


  1. Melt ghee in a medium heavy-bottomed pot over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring constantly, until onions are soft, 5-8 minutes. Add garam masala and turmeric, then add tomatoes and season to taste with salt. Cook, stirring often, until thickened slightly, about 2 minutes.
  2. Add peas and 4 cups cold water to pot and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until peas are soft and sauce is thick, 1 1⁄2-2 hours. Stir in cream and cilantro and continue cooking 10 minutes more. Serve over steamed hot basmati rice, if you like.