Description
Black-eyed peas are transformed with Indian spices into a flavorful and nutritious dish, perfect for a hearty meal.
Ingredients
Units
Scale
- 1 1/2 cups black-eyed peas, soaked overnight
- 1/2 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon turmeric powder
- 3/4 tablespoon garam masala
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2-3 dry red chilies, broken into pieces
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Pressure-cook the black-eyed peas with enough water until they are soft and tender, about 15-20 minutes. Drain and set aside.
- In a wok, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and dry red chilies. Sauté until the cumin seeds start to splutter.
- Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft and the oil starts to separate from the mixture.
- Stir in the coriander powder, cumin powder, turmeric powder, and salt. Cook for 2 minutes to let the spices blend well.
- Add the cooked black-eyed peas to the wok. Mix well and let it simmer for 10 minutes, allowing the flavors to meld together.
- Sprinkle garam masala over the top and mix well. Cook for an additional 2 minutes.
- 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: Main Course
- 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