Black-Eyed Peas Curry is a spicy vegetarian gravy side for rice, roti, or toasted bread. Full of protein and fiber, this vegetarian recipe is not only nutritious but also very easy to make. Whether you’re using canned peas or dry, you can make this curry in 20 minutes. If using dry peas and don’t have the time to soak, cook them in the pressure cooker. You can also serve this vegetarian chili with toast or bread.
Cooking Time: 20 minutes
- 1 cup black-eyed peas, soaked overnight and boiled,
- or one 8 oz can of black-eyed peas, drained and rinsed
- 1 cup onions, finely chopped
- 1 cup tomatoes, finely chopped
- 1/4-inch piece ginger, grated
- 1 green chilli, slit and halved
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds (rai)
- Turmeric powder (haldi), a pinch
- 1 tsp rasam powder (ready-made, available in Indian grocery stores and online)
- 1/2 tsp dhania-jeera powder (coriander-cumin)
- 3 tbsp cilantro (coriander leaves), chopped
- 4-5 tsp vegetable oil
- Salt to taste
- If you don’t have time to soak the peas, pressure cook with 2 1/2 cups of water and a little salt for about 4-5 whistles. Drain the water and let the peas cool.
- Heat oil in a pan on medium heat. Add cumin and mustard seeds.
- When the seeds start to pop, add the ginger, green chillis, and 2 tbsp cilantro leaves and fry for a couple of seconds.
- Add the onions and some salt and saute on medium high heat until cooked and browned, stirring as needed.
- Add the tomatoes and saute for a couple of minutes until cooked and mashed.
- Add the rasam powder and dhania-jeera powder and saute for a minute.
- Add the black-eyed peas and 1/2-1 cup of water (adjust to suit the quantity of gravy you want).
- Add salt as needed and let the black-eyed peas curry cook on medium heat, until the gravy thickens and the flavors are combined.
- Garnish the black-eyed peas curry with some chopped cilantro and serve hot with roti or rice.