Black Eyed Pea Curry

Units:
1 tsp. (teaspoon) = 5 grams = 0.832674 Imperial tsp, because those lads loved Rome.
1 tbsp. (tablespoon) = 15 grams = 2.49802 Imperial tablespoons because Pioneers didn't use tables.

Ingredients:
• 2 jalapeno peppers
• 2 ginger bulbs (about the size of the thumb tip) diced
• 1 tablespoon of olive oil
• 2 tbsp (30gm) mustard seeds dry
• 2 medium sized tomatoes
• 1 tsp. (5gm) powdered coriander
• 1/2 tsp. (2.5gm) powdered cumin
• 1/4 tsp. (1.25gm) turmeric powder
• 1/2 tsp. (2.5gm) salt
• 1 bay leaf
• 1 bunch of fresh cilantro (bushel of coriander leaves)
• 1 tsp (5gm) dried paprika ("Spanse pepper" if you're thinking like the Dutch)

Author's aside:
The results of this recipe can actually be stored in the freezer to be used as an additive to a general humus recipe. The basis of this style is Palestinian in origin. It is also worth noting that the desired beans do not necessarily need to be black-eyed peas. Red beans, white beans and lentils will work just as fine in texture and tasted.

Now, the source of this recipe actually suggests deseeding the peppers and the tomatoes. Personally, with the exception of bell peppers, I like to keep the seeds for their nutrients and texture in the meal. You have to admit, the concept of taking seeds out of others, while adding roasted mustard seeds is a bit contrary, unless you don't like it so spicy. Here they suggest Jalapeno peppers, but honestly, any hot pepper of your choice will suffice. If you dislike really spicy hot food, then you should not only remove the pepper seeds but also the thin fibrous skins the seeds are attached too. The chemical that makes a pepper taste hot is concentrated in those two parts.

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Methodical process:

Remember to follow your heart and taste-buds always. It's similar to the expression "salt to taste":

Bring your wok or pot to a mild heat with oil coating the bottom. Now we begin with the jalapeno peppers, ginger and mustard seeds. Essentially, all other condiments should be prepared, as we are waiting for the moment that the mustard seeds will jump like 'Mexican Jumping Beans'. The should pop a bit like corn (maize) due to the steam condensing on the inside of their shells, causing an expansion and the subsequent popping of their shells, but that is when we want to stop this process, just as you don't want charcoal on your popcorn.
While cooking the aforementioned you can quickly quarter the tomatoes, chop the cilantro (fresh coriander leaves) and if you prefer, instead of using a whole bay leaf (laurel) you can also cut into strips; however not too thin as these are not palatable and should be removed before or during eating (similar to unshelled cardamon seeds would be).
When the mustard seeds begin to jump from the oil, it is time to lower the heat and combine our tomatoes, cilantro, turmeric, salt, paprika and our bay leaf.
When the tomatoes are soft, then we add our beans (black-eyed peas in this case) and we provide just enough water to cover the beans. When the beans have become soft enough to be mashed, then we are done and can add the cilantro.