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A classic Goan curry featuring tender black-eyed peas simmered in a rich, aromatic masala of roasted coconut and spices. This hearty, tangy, and slightly sweet dish is a staple in Goan homes, perfectly paired with steamed rice or pav (Goan bread).
For 4 servings
Cook the Black-Eyed Peas
Roast the Masala Ingredients
Grind the Masala Paste
A classic Goan curry featuring tender black-eyed peas simmered in a rich, aromatic masala of roasted coconut and spices. This hearty, tangy, and slightly sweet dish is a staple in Goan homes, perfectly paired with steamed rice or pav (Goan bread).
This goan recipe takes 65 minutes to prepare and yields 4 servings. At 335.66 calories per serving with 12.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base (Tadka)
Simmer the Curry
Garnish and Serve
Replace black-eyed peas with other legumes like red kidney beans (rajma), chickpeas (chana), or black beans. Adjust cooking time accordingly.
Incorporate vegetables like diced potatoes, drumsticks (moringa), or raw jackfruit pieces. Add them to the curry along with the beans and simmer until tender.
For a richer gravy, add 1/4 cup of thick coconut milk towards the end of the cooking process and simmer gently for 2-3 minutes. Do not boil.
Black-eyed peas are an excellent source of protein, essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from the beans aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Spices like turmeric, cloves, and peppercorns are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
One serving (approximately 1 cup or 250g) contains around 315-340 calories, making it a moderately caloric and satisfying main dish.
Yes, it's quite healthy. It's rich in plant-based protein and fiber from the black-eyed peas, contains healthy fats from coconut, and gets antioxidant benefits from the various spices used.
Absolutely. Soak the beans overnight, then cook them in a large pot with sufficient water until they are tender but not mushy. This can take 60-90 minutes on the stovetop.
You can use 1.5 teaspoons of kokum petals (soaked in warm water) or 1 tablespoon of lemon/lime juice added at the very end of cooking for a similar tangy flavor.
Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
This recipe goes great with these complete meals
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