Black Eyed Peas Recipe | Black Eyed Peas Curry
User Reviews
5
22 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
-
Calories
277 kcal
-
Course
Main Course
-
Cuisine
Indian
Black Eyed Peas Recipe | Black Eyed Peas Curry
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This Black Eyed Peas Curry uses pressure-cooked black-eyed peas combined with a fragrant blend of spices, coconut oil, and fresh ingredients like pearl onions, curry leaves, and green chilies. The recipe produces a richly spiced and mildly textured curry, where the beans remain tender but intact, complemented by warm spice notes and a hint of coconut.
Description
The Black Eyed Peas Curry features dried black-eyed peas cooked until tender using a pressure cooker, ensuring they are thoroughly cooked but not mushy. The curry base involves tempering mustard and cumin seeds with whole spices like cinnamon, cardamom, and cloves in coconut oil. Aromatics such as ginger, garlic, pearl onions, tomatoes, green chilies, and curry leaves build depth and fresh flavors. Ground spices including turmeric, red chili powder, coriander powder, and optional garam masala create a balanced warmth. Freshly chopped coconut adds texture and a subtle sweetness.
The resulting curry combines soft, flavorful black-eyed peas with a spiced, aromatic sauce rooted in coconut oil and a nuanced spice blend. This dish works well as a vegetarian main or side, pairing with steamed rice or flatbreads to complement the robust flavors.
The notes advise using black-eyed beans within their shelf life to avoid extended cooking and mushiness. Adjust the spice levels by modifying black pepper and chili powder to preference. Optionally, fried coconut slices can garnish the dish to add a crisp contrast. The cooking water from beans is discarded to control curry consistency.
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Ingredients
For cooking black eyed peas
- 1 cup black-eyed pea black eyed beans, vellapayar, lobia or chawli, dried
- 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 cinnamon 1 inch
- 2 green cardamom
- 4 cloves
- ¼ teaspoon black pepper - slightly crushed
- 1 red chili seeds removed, dried
- ⅓ cup pearl onion or ⅓ cup chopped shallots or onions, sliced
- 8 to 10 curry leaves
- 1 teaspoon ginger chopped
- 1 teaspoon garlic chopped
- 2 tablespoons coconut fresh, chopped
- ½ cup tomato chopped
- 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
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
- Use fresh black-eyed peas not past their shelf life to ensure proper cooking time and avoid mushiness.
- Adjust the amount of black pepper and red chili powder to make the curry less spicy if preferred.
- Optionally, fry coconut slices in coconut oil until golden and use as a garnish to add texture.
- Discard the cooking water from the pressure-cooked beans to prevent thinning the curry too much.
Nutrition Information
Show Details
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
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
22 reviews
Excellent
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