Black-eyed Peas in Gravy (Raungi ki Rasewali Subzi)

Black Eye Peas in Gravy- Raungi ki Rasewali Subzi:
(adapted from Dear as Salt's blog)

2 cans of black-eyed peas/raungi/lobia//chawli/karamani, drained and rinsed, or you can cook up 1 cup dried
2 tbsp oil
1 tsp whole cumin seeds
a small piece of Cinnamon
1 dry red chili
1 medium onion finely chopped
2 big cloves garlic, minced
1" piece ginger very finely grated
1/2 tsp red pepper (as per taste)
1/4-1/2 tsp turmeric powder
1 tsp ground coriander (grind fresh for best taste)
1/4 tsp garam masala pwd (more if it is store bought)
1/2 cup+ plain yogurt (I used a combo of non-fat Bulgarian and 2% Greek and used more than 1/2 cup)
salt to taste
.
1. Heat oil.
2. Add cumin seeds, let splutter.
3. Add cinnamon, red chili and stir. Add finely chopped onion and saute until they brown.

4. Add ginger/garlic paste & saute till it gets incorporated in the onions.
5. Reduce heat, add all spices and stir a few seconds.
6. Add yogurt, little at a time and keep stirring well...the proteins in the yogurt tend to want to curdle I found. So do stir well and keep the heat very low. This was probably originally to be made with cream.
7. Add black-eyed peas and simmer on low for 10 minutes. Add salt taste.

2 cans of black eyed peas probably don't equate to 1 cup dried, but I didn't just want to use 1.5 cans and end up wasting the rest. The original recipe looked more saucy due to less peas I suspect. I served it over fresh baby spinach tossed with a little lemon with whole wheat pita flatbread on the side.