Step 1

Rinse the beans, put them in a saucepan, cover with water and bring to a boil. Cook over medium heat for about 45 minutes until tender. Strain.

Step 2

In the meantime, heat some oil in a pan, fry the cumin seeds for a few seconds, then add the onion and continue frying until translucent.

Step 3

Next, add the ginger and garlic and sauté for about a minute.

Step 4

Now add all the spices (turmeric, chili, cumin, coriander, and garam masala). Stir and fry for about a minute.

Step 5

Then add the tomatoes, and season with salt.

Step 6

Stir and cook for about 5-10 minutes until the sauce thickens.

Step 7

Now add the coconut milk and the black-eyed peas and simmer for about 15 more minutes.

Step 8

Finally, add the lime juice.

Step 9

Serve with fresh coriander on top (if you like) and with basmati rice on the side.