From Sandy Garson’s cookbook: “Veggiyana, the Dharma of Cooking, 108 Easy Vegetarian Recipes and Food Wisdom”

Punjabi-style black-eyed peas
Serves 6

You can prepare this rich and pungent dhal rather quickly by using canned pre-cooked black-eyed peas instead of dried ones. You can also halve it.
This is the faster modern-times way.

2, 15-ounce cans of cooked black-eyed peas
5 garlic cloves, peeled and minced
1 piece of fresh ginger, 2½” to 3″ long, peeled and minced
4 tablespoons olive or canola oil
1 tablespoon butter or ghee
1 large red onion, peeled and finely diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 cups chopped tomatoes with juice (boxed is fine)
1/3 cup plain yogurt, thicker is better, at room temperature
1/8 teaspoon salt
¼ teaspoon smoked paprika, optional but a nice touch
½ bunch fresh cilantro, leaves only, washed and chopped

Heat the oil and butter or ghee in a large, heavy-gauge saucepan or medium casserole over medium heat. Add the onion, garlic and ginger and stir-fry for 3-5 minutes to soften.

Mix in the cumin, coriander, chili and tomato. Lower to medium-low heat and continue to sauté another 2-3 minutes until the sauce is very warm. Slowly stir in the yogurt (yogurt that is too cold in a sauce that is too hot can come apart) and blend the pot contents into a smooth sauce. Continue to heat for another 2 minutes.

Add the black-eyed peas and salt. If there is not enough sauce to cover the beans, add ½ cup water or vegetable broth and blend in. Continue to simmer about 10-12 minutes, whatever it takes to get everything nice and hot without drying out the sauce. Test and adjust salt to your taste.

Pour into a large serving bowl and garnish with the chopped cilantro.