Indian Black-Eyed Peas with Seitan

In a small bowl, combine cumin, turmeric, cayenne, and garlic. Set aside.

In a 6-quart pot, combine oil, coriander, cloves, cardamom, makrut lime leaves or bay leaves, and cinnamon and turn heat to medium.

Cook slowly for about 2 minutes until fragrant, stirring from time to time.

Add ginger and cook for 2 minutes, then add dried chiles, cook for 1 minute more, then stir in onions.

Cook, stirring often, until onions are translucent, about 10 minutes.

Use 1/2 cup of the vegetable broth, adding a bit at a time and stirring and scraping the bottom of the pot as the onions cook to keep them from sticking.

Add garlic and spice mixture and seitan and cook for 1 minute, stirring.

Add remaining cup of vegetable broth and tomatoes.

Stir, raise heat and bring to a boil. Cook, covered, for about 8 minutes, stirring halfway through. Season with salt and pepper.

Remove about 2 tablespoons liquid from the pot and stir with yogurt in a separate bowl to raise the temperature of the yogurt and avoid curdling when added later.

Add black-eyed peas to pot along with garam masala.

Cover pot and cook until seitan and beans are heated through, about 5 more minutes.

Turn heat off, stir in yogurt mixture, and serve immediately, garnished with cilantro.