Black-eyed peas and mung dal

Ingredients:
1 large onion
2 medium-sized tomatoes
2 green chilies
1 tbsp ginger paste
1/4 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sambar powder
1/2 garam masala powder
1/2 black pepper powder
1/2 turmeric powder
1/2 tsp mustard seeds
1 tsp cumin seeds
1 cup black-eyed peas
1 cup whole green mung dal (lentils)
3 tbsp oil
1 tbsp chopped cilantro
Salt to taste

Method:
Soak the dal and black-eyed peas overnight.
In a deep saucepan, add oil, mustard seeds, cumin seeds, ginger paste, green chili, and sauté until the mustard seeds pop. Then add onion and fry until golden. Add tomatoes and fry for a minute, then add all the spices and stir for a minute or two.
Add the soaked dal and black-eyed peas, water and salt. Pressure cook until there are six to seven whistles. Turn off the stove and when the pressure subsides open the cooker. Garnish with cilantro.
Serve with rice or chapati.