White Peas and Potato Curry

Ingredients
White peas or any other dried beans – 2 cups soaked overnight
Oil – 3 tablespoons
Red onion – 1 large chopped roughly
Garlic – 3 cloves minced
Ginger – 1/2 piece peeled
Garam Masala – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Chilli powder – 1/2 teaspoon
Tomato – 1 chopped
Potato – 1 peeled and cut into chunks
Salt – as needed
Water – 3 cups
Cilantro for garnish

Directions
Rinse the soaked peas in cold water, drain and set aside. Heat oil in a sauce pan and fry the onions, garlic and ginger for about 2 minutes until the onions are soft. Cool and transfer to a blender and grind the onion mixture smooth. Place the onion paste in the pan again and stir fry for about 7 to 8 minutes until it turns brown. Add all the spices and tomato and continue to stir fry until the tomato is cooked through and well blended. Transfer the onion-tomato paste to the VitaClay pot, add the white peas, potato and water. Cover and turn on the stew function. Once the peas are cooked through, add salt and continue to cook for a few more minutes and keep warm until ready to serve. You can increase or decrease the water depending on how thick or thin you want the gravy to be.