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 (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)
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 tbsp 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: 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