Masala Black-Eyed Peas

INGREDIENTS

• 3tablespoons ghee or neutral oil
• 1medium yellow or red onion, finely chopped
• 1½teaspoons ginger paste or freshly grated ginger
• 1½teaspoons garlic paste or freshly grated garlic
• 1teaspoon cumin seeds
• ¾teaspoon Kashmiri or other mild red chile powder
• ¼teaspoon ground turmeric
• 3Roma tomatoes, finely chopped or 1 (15-ounce) can crushed tomatoes
• 1teaspoon fine sea salt
• 2(15-ounce) cans black-eyed peas, drained
• 3fresh green Thai or serrano chiles, chopped
• 2tablespoons lemon juice (from about half a lemon)
• ½teaspoon garam masala
• 2tablespoons chopped cilantro (optional)
• Cooked rice or roti, for serving

PREPARATION

1. Step 1Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes.
2. Step 2Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.)
3. Step 3Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.