I prefer to make dahl from dry beans or lentils. This can be pretty time-intensive, especially for beans. As a short cut, you might want to use canned beans or lentils or use a slow-cooker. Finding canned black-eyed peas for this recipe might require a bit of effort, but if you decide to use canned then skip the first two steps.
1. Soak dry black-eyed peas overnight. Drain.
2. Add soaked peas, water and turmeric to a stove-top pot and cook on low heat for several hours, until the peas are tender. Alternatively, add soaked peas and water to a slow cooker and cook for at least five hours on low heat until the peas are tender.
3. If using a slow-cooker, once the peas are tender, add them and the liquid from the slow cooker to a stove-top pot. If using canned, drain the peas and add to a stove-top pot with water. Add turmeric to the pot and cook on low heat.
4. While the peas continue to cook, add minced ginger and minced garlic to a separate pan and saute in butter or oil.
5. Once garlic and ginger are golden brown, add finely diced onions. Cook until translucent.
6. Add garam masala, ground cumin and ground red chili pepper. Cook for a minute or two.
7. Add the spice mixture to the peas and continue to cook on low heat until the peas are very tender and have taken on the flavour from the liquid in the soup. Add salt and adjust spices to taste.
8. Remove from heat. Add chopped cilantro.
