Indian Style Black Eyed Peas

Once, my friend admitted that her cooking choices depended on how easy it is to cook and clean up the kitchen after cooking. That set my mind thinking. I realised that sub-consciously, even I tend to pick up things that are easier to make than its nutritious value. ah… I know, that doesn’t get me any brownie points. Of late, I have tried to make a sincere attempt at picking groceries with nutrition in mind. My latest venture in this attempt is black-eyed beans. An excellent source of calcium, these peas rate high in terms of nutritious value. I also realised that it is comparatively easier to cook and they blend well with Indian spices. Ain’t that a bonus?

Indian Style Black Eyed Peas Recipe

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• Author: Suchitra Vaidyaram
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Black-eyed peas are transformed with Indian spices into a flavorful and nutritious dish, perfect for a hearty meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups (360 ml) black-eyed peas, soaked overnight
• 1/2 tbsp coriander powder
• 1/2 tbsp cumin powder
• 1/2 tbsp turmeric powder
• 3/4 tbsp garam masala
• 1 large onion, chopped
• 3 large tomatoes, chopped
• 2 tbsp (30 ml) oil
• 1 tsp cumin seeds
• 2-3 dry red chilies, broken into pieces
• Salt to taste
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Pressure-cook the black-eyed peas with enough water until they are soft and tender, about 15-20 minutes. Drain and set aside.
2. In a wok, heat 2 tbsp of oil over medium heat. Add the cumin seeds and dry red chilies. Sauté until the cumin seeds start to splutter.
3. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
4. Add the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft and the oil starts to separate from the mixture.
5. Stir in the coriander powder, cumin powder, turmeric powder, and salt. Cook for 2 minutes to let the spices blend well.
6. Add the cooked black-eyed peas to the wok. Mix well and let it simmer for 10 minutes, allowing the flavors to meld together.
7. Sprinkle garam masala over the top and mix well. Cook for an additional 2 minutes.
8. Garnish with fresh cilantro before serving. Serve hot with rice or roti.

Notes

• Black-eyed peas are a great source of calcium and blend well with Indian spices.
• Soaking them overnight helps them cook faster.
• This dish can be served with rice or roti.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 5 grams
• Sodium: 400 mg
• Fat: 6 grams
• Carbohydrates: 35 grams
• Fiber: 8 grams
• Protein: 10 grams
• Cholesterol: 0 mg

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Frequently Asked Questions

Do I need to soak the black-eyed peas overnight?

Yes — the recipe calls for 1½ cups of black-eyed peas soaked overnight, and the notes specifically say soaking helps them cook faster. After soaking, they’re pressure-cooked for 15–20 minutes until soft and tender before being added to the spiced tomato-onion base.

Why is the garam masala added at the very end rather than with the other spices?

The recipe adds coriander powder, cumin powder, and turmeric during cooking, but the ¾ tbsp of garam masala is sprinkled on top after the peas have already simmered for 10 minutes and cooked for just 2 more minutes. This preserves garam masala’s volatile aromatic oils, which would dissipate if it cooked too long in the sauce.