Bodi ko tarkari (black-eyed pea curry)

Instructions

1. Soak the black-eyed peas overnight in cold water, then drain them.
2. Cook the peas in a large pot of water with the bay leaf for 30 to 40 minutes, until tender. Keep the cooking liquid.
3. Heat the oil and brown the onion over medium heat for 8 minutes.
4. Add the garlic and ginger, then the spices (cumin, turmeric, garam masala) and fry for 1 minute.
5. Stir in the tomatoes and let them melt down for 5 minutes until you have a thick sauce.
6. Add the cooked peas with 300 ml of their cooking liquid, the salt and the chilli if using, then simmer for 10 minutes.
7. Mash a few beans against the sides of the pot to thicken the sauce, then serve with rice.