Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          blackeye peas
   1 1/2  teaspoons     salt -- or to taste
   1 1/2  teaspoons     ground coriander
     3/4  teaspoon      ground cumin
     1/2  teaspoon      ground turmeric
   2      tablespoons   oil
   1      small         onion -- chopped
   2      cloves        garlic -- chopped
   1                    ginger root -- peeled and chopped
                        -- (3/4-inch piece)
                        cumin seeds
   1      medium        tomato -- chopped

Preparation:

In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.