Heat 2tbsp oil in a large saute pan; add the whole spices - bay leaf, cinnamon stick, cloves and jeera. Once the spices start to smell fragrant, add the onions and green chilies; saute until onions are lightly browned around the edges.
Add ginger+garlic paste and cook for 1 minute.
Next add the tomato paste and chopped tomatoes; cover and cook until they turn mushy, about 3-5 minutes.
Add red chili powder, garam masala and salt. Mix well.
Add the black eyed peas, basmati rice and 2½ cups of water. Bring the mixture to a boil on medium-high heat. Reduce the heat to low, cover and cook for 15-20 minutes. Absolutely no peeking. Turn off the heat and let sit for at least 10 minutes.
Garnish with chopped cilantro and serve with raita.