Black Eye Pea Curry

Heat the oil in a medium-sized nonstick saucepan. Add the bay leaves and fry for 20 seconds, then add the cumin seeds and fry until they sizzle. Add the green chiles and onion and cook until well browned.

Meanwhile, using a blender, make a paste of the ginger and garlic with a splash of water. Stir into the pan and cook for about 1-2 minutes or until you can smell the cooked garlic. Add the powdered spices and salt and stir for another 30 seconds or so before pouring in the tomatoes. Cook over medium heat until the oil leaves the masala, around 12-15 minutes.

Add the drained beans and mix well in the masala. Cook for a couple of minutes before pouring in 1 cup water. Bring to the boil and simmer for 8-10 minutes. Take 2 tablespoons of the beans out of the gravy, mash well and stir back in. Stir in the fresh cilantro and serve.