Chana Masala Black Eyed Peas

"I adapted this recipe from @veganricha's "Mom's Black Eyed Peas Curry (raungi)". For the spice blend I made mine from scratch using her Chana Masala Powder Blend recipe, though I omitted pomegranate seeds and asofetida since I didn't have them. I was pretty excited to have all other 13 seeds and spices needed to make a true Chana Masala! I have used asofetida before and definitely think it has its place in the kitchen, so I plan to get some soon. As for the pomegranate seeds I know they lend a sour element so I just added more lemon juice to the overall dish. I paired this with a cilantro brown rice and topped it with cilantro and chopped cashews for a crunch. Indian food is definitely my favorite cuisine. It's so incredibly complex and fascinating. Black Eyed Peas are my favorite legume, so needless to say this dish is at the top of my list. Thanks @veganricha for your daily inspiration. "