Methi Lobhia - Fenugreek perfumed Black eyed peas

I was lucky to win last year 660 curries by Raghavan Iyer and I must say the moment I opend the book I fell in love with it. There is such a variety of dishes in the book. I have made few recipes and every time loved it.

And this is one of those recipe from the book.
Ofcourse If the fresh fenugreek leaves were available here i would have added them, but alas I am not that lucky. And in the book he had written if you don't get fresh leaves we can use dried ones.

1 cup dries black eyed beans
1 red onion corsley chopped
6 medium size garlic cloves
4 fresh chillies
2 tbsp oil/ghee
125 gm diced tomatoes (i used tinned tomatoes)
1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen), or 1/2 cup dried fenugreek leaves soaked in a bowl of water and skimmed of before use.
1 tsp turmeric
1 tbsp garam masala ( my addition)
Salt to taste
Preassure cook the black eyed peas .
Combine the onion, garlic, and chillies in a food processor and pulse untill minced.

Heat the ghee/oil in a pan. Add the minced blend to the pan and stir fry untill it is caramel brown.

Add the tomatoes, and the fenugreek leaves, salt and turmeric.
Simmer uncovered stirring occaisionally, untill the tomato has softened and the fenugreek leaves are cooked, about 5 minutes.
Add the cooked black eyed peas. Simmer over medium heat, uncovered, stirring occaisionally, untill the peas have absorbed the flavours,about 5 minutes. Add the garam masala cook for a minute and serve.

Sending this to which is hosted by Sra of When my Soup came alive, a event which is started by Susan of The Well seasoned Cook.