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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain your peas. | 2. Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes. | 3. Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes. | 4. Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water. | 5. Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick. | 6. After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve. | 7. This goes well with rice or with chappati/roti. | 8. Garnish with minced cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	1/3	cup		-	-	-	-
green chili	1 -2		minced	0.0	0.0	0.0	0.0
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
onion	1		diced	44.0	10.274000000000001	1.21	0.11
gingerroot	1		peeled minced	-	-	-	-
curry powder	4 1/2	teaspoons		29.25	5.0247	1.2861	1.2609
turmeric	2 1/2	teaspoons		23.4	5.0355	0.726	0.2438
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
salt				-	-	-	-
black eyed pea	2 1/2	cups	dried	-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
cilantro	2/3	cup	chopped	2.4533	0.3915	0.2272	0.0555

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.