Date:    Fri, 12 Nov 93 08:08:22 CST
From:    mindy.s.mymudes@uwrf.edu

LOBIA

Black-eyed peas in Ginger and Tamarind Sauce
(Serves 4)
1 cup dried black-eyed peas
2 tsp grated ginger root
1/2 tsp chili powder
1/4 tsp tumeric
1-2 green chilis, chopped
1 tbsp tamarind pulp or NF plain yogurt
2/3 cup sliced onion
1/2 tsp cumin seeds
4-5 cloves garlic, chopped
1/4 tsp garam masala
2-3 tbsp cilantro leaves

rinse and soak beans for a couple of hours in at least 3 1/2 cups of water
in a medium saucepan.  Bring beans to a boil over medium heat, add half the
ginger, the chili powder, and the tumeric. Reduce heat, cover the pan and cook
slowly for 45-50 minutes
Add remaining ginger, chilis, tamarind pulp or yogurt, mix it well and let
it simmer for another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to
gradually carmelize it, as it begins to color add cumin seeds and garlic (add
a little H2O to prevent burning if necessary).  Remove pan from heat just 
as garlic darkens. Pour mixture into beans, together with Garam masala, stir
and cook another
 5 minutes. Before serving, stir in cilantro leaves and serve
hot.