Soak the black eyed peas and mung beans overnight or atleast 6 hours.

Drain and rinse and keep ready.

In a pressure cooker or a deep pan, add oil and heat on medium.

Add cumin seeds, bay leaf and one dried red chili and mix for a few seconds.

Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.

Add in all the spices and mix for a few seconds.

Add in the celery and tomato and cook for 4-5 minutes until tender.

Add the rinsed beans, salt and water.

Mix and pressure cook on low-medium for 6-7 whistles.- 20 minutes

If making in a pan, add rinsed beans, 3 cups of water, salt, cover and cook for about an hour or until the mung beans are very squishy. Cover partially with a lid.

Taste for salt and spice. Add more garam masala if needed. Add more water if needed(depends on the method of cooking, the beans and your preference of the consistency)

Serve hot topped with fresh cilantro or seasoning of choice.

Serve with flatbread(Rotis, Naan, Pita) or Rice.