Black Eyed Pea Curry

Cook 1 cup raw black-eyed peas by placing them in a saucepan with enough water to cover, bringing to a boil and discarding the water 2 times. Then add 3 cups water again, bring to a boil, and simmer until the peas are soft, about 45 minutes. Drain and set aside.
Make a hot pepper mixture by grinding together and setting aside:
1/2 jalapeño pepper
1/2 clove garlic
1/4 pinch fresh ginger, grated
pinch cumin seeds
Heat in a saucepan:
1 Tablespoon vegetable oil
tiny pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are soft:
2 medium onions, diced
1 1/2 tomatoes, diced
the hot pepper mixture
1 Tablespoon tomato paste (opt.)
Add powdered spices and whole spices:
2 teaspoons cumin/coriander powder
1 teaspoon turmeric
1 teaspoon garam masala
1/4-1/2 teaspoon hot red pepper powder (opt.)
6 whole cloves
10 black peppers
2 inch cinnamon stick, broken into pieces
1 Tablespoon Indian bay leaves
Then add:
the cooked black-eyed peas (about 1 1/2 cups)
2/3 cup water
2 Tablespoons fresh coriander leaves, chopped
1 1/4 teaspoon salt
Simmer for 10 minutes. Serve hot.