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Black Eyed Peas Recipe | Black Eyed Peas Curry

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 277 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

Cooking black eyed peas
    Cup of Yum
  1. Rinse the black eyed peas in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.
  2. Add 2.5 cups water.
  3. 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.
  4. 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.
  5. Using a strainer, strain the beans and discard the water or liquids from the cooker.
  6. 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
  1. Heat 3 tablespoons coconut oil in a pan.
  2. Keep heat to low, add the black mustard seeds and let them crackle.
  3. When the mustard seeds crackle, then add cumin seeds. Let cumin seeds splutter.
  4. 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.
  5. Add the sliced pearl onions or shallots or onions. Give a stir.
  6. Add curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
  7. Also add chopped fresh coconut and mix well.
  8. Next add black pepper, slightly crushed.
  9. Mix and sauté till the onions become translucent.
  10. Now add chopped tomatoes and slit green chilies. Mix well.
  11. Add turmeric powder, red chili powder, coriander powder and garam masala powder (optional).
  12. 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.
  13. Add 1.5 cups water or add as required depending on the consistency preferred.
  14. Add the cooked black eyed peas.
  15. Season with salt as per taste, mix again.
  16. 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.
  17. 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.
  18. 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

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

% 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.