Black Eyed Peas Recipe | Black Eyed Peas Curry
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
Indian
Black Eyed Peas Recipe | Black Eyed Peas Curry
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This Black Eyed Peas Recipe is of a robust, spicy, tasty and Kerala style Black Eyed Peas Curry made with pearl onions, tomatoes and lots of spices and herbs.
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Ingredients
For cooking black eyed peas
- 1 cup dried black eyed peas (black eyed beans, vellapayar, lobia or chawli)
- 2.5 cups water - for pressure cooking
For making black eyed peas curry
- 3 tablespoon coconut oil
- 1 teaspoon mustard seeds (black mustard seeds)
- ½ teaspoon cumin seeds
- 2 pieces each of 1 inch cinnamon
- 2 green cardamoms
- 4 cloves
- ¼ teaspoon black pepper - slightly crushed
- 1 dried red chili - seeds removed
- ⅓ cup sliced pearl onions or ⅓ cup chopped shallots or onions
- 8 to 10 curry leaves
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 tablespoons chopped fresh coconut
- ½ cup chopped tomatoes
- 2 green chilies - slit
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala - optional
- 1.5 cups water or add as required
- salt as required
- 1 teaspoon coconut oil - to be added later
- 3 to 4 curry leaves - to be added later
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Instructions
Cooking black eyed peas
- Rinse the black eyed peas in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.
- Add 2.5 cups water.
- Pressure cook for 10 to 12 whistles on medium heat. Timing will vary on the quality of vellapayar.You can also cook the beans in an Instant Pot or in a pan on the stovetop adding water as needed.
- When the pressure settles down naturally, open the lid and check if the beans are cooked well. The beans have to be completely cooked but not mushy or pasty. If they are undercooked, then add some more water and pressure cook for a few more whistles.
- Using a strainer, strain the beans and discard the water or liquids from the cooker.
- When the beans are getting cooked, you can prep the other ingredients. Chop pearl onions (shallots or onions), tomatoes, ginger, garlic and green chilies.
Making black eyed peas recipe
- Heat 3 tablespoons coconut oil in a pan.
- Keep heat to low, add the black mustard seeds and let them crackle.
- When the mustard seeds crackle, then add cumin seeds. Let cumin seeds splutter.
- Now add the cinnamon sticks, green cardamoms, cloves and dry red chili. Fry for 1 to 2 seconds till the spices are fragrant. The frying of the spices should be done on low heat.
- Add the sliced pearl onions or shallots or onions. Give a stir.
- Add curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
- Also add chopped fresh coconut and mix well.
- Next add black pepper, slightly crushed.
- Mix and sauté till the onions become translucent.
- Now add chopped tomatoes and slit green chilies. Mix well.
- Add turmeric powder, red chili powder, coriander powder and garam masala powder (optional).
- Mix again and begin to sauté tomatoes on a low to medium heat till the tomatoes soften and look mushy.When sautéing the tomatoes, you can add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.
- Add 1.5 cups water or add as required depending on the consistency preferred.
- Add the cooked black eyed peas.
- Season with salt as per taste, mix again.
- On a low to medium-low heat, simmer the curry for 10 to 12 minutes till the gravy thickens. With a spoon, mash some beans to thicken the gravy.
- Once the Black Eyed Beans Curry is done, then switch off the heat and add 3 to 4 curry leaves. Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.
- Serve Kerala style Black Eyed Peas Curry with steamed rice, roti, paratha or naan or soft dosas. You can garnish the curry with coriander leaves if you like.
Notes
- Make sure to make this recipe with black eyed beans that are in their shelf period. The beans must not be aged and old since they will take a longer time to cook.
- Depending on the quality of beans, the pressure cooking time will vary and change.
- Add some more water if needed, if the black eyed beans are undercooked or half-cooked.
- Also ensure not to overcook these beans as they will turn mushy or pasty.
- For a less spicy taste, reduce the amount of black pepper and the red chili powder.
- You could opt to fry the coconut slices separately in coconut oil in a small pan, until they turn golden crisp. Use these fried coconut slices as a garnish on the curry.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
393mg
(16%)
Potassium
590mg
(17%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
370IU
(7%)
Vitamin B1 (Thiamine)
0.4mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
33mg
Vitamin B6
0.2mg
Vitamin C
63mg
(70%)
Vitamin E
0.5mg
Vitamin K
5µg
Calcium
90mg
(9%)
Vitamin B9 (Folate)
596µg
Iron
4mg
(22%)
Magnesium
93mg
Phosphorus
204mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 393mg | 16% |
| Potassium | 590mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 370IU | 7% |
| Vitamin B1 (Thiamine) | 0.4mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 33mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 63mg | 70% |
| Vitamin E | 0.5mg | |
| Vitamin K | 5µg | |
| Calcium | 90mg | 9% |
| Vitamin B9 (Folate) | 596µg | |
| Iron | 4mg | 22% |
| Magnesium | 93mg | 23% |
| Phosphorus | 204mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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