Black-Eyed Pea Curry
A wholesome South Indian curry made with tender black-eyed peas, simmered in a tangy tamarind and light coconut milk gravy. It's a perfect, protein-rich dish to serve with steamed rice.
For 4 servings
Soak the black-eyed peas.
Rinse the dried black-eyed peas under cold water. Place them in a large bowl, cover with plenty of fresh water, and let them soak for at least 1 hour.
TIPSoaking helps the peas cook faster and more evenly, and also makes them easier to digest.Pressure cook the peas until tender.
Drain the soaked peas. Add them to a pressure cooker with 3 cups of fresh water and a pinch of turmeric powder. Cook for about 20 minutes or until the peas are soft but still hold their shape. Let the pressure release naturally.
TIPIf you don't have a pressure cooker, you can boil the peas in a pot for 60-90 minutes until tender.Prepare the tempering.
- Heat the oil in a pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds until fragrant.
Sauté the aromatics.
- Add the chopped onion to the pan and cook until it turns soft and translucent, about 3-4 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
- Add the chopped tomato and cook until it becomes soft and mushy.
Simmer the curry.
- Add the red chili powder and salt. Mix well and cook for a minute.
- Stir in the tamarind paste and the cooked black-eyed peas along with their cooking water.
- Bring the curry to a boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.
- Finally, stir in the light coconut milk and heat through for another 2 minutes. Do not let it boil after adding coconut milk.
TIPFor a thicker gravy, you can mash a few of the cooked peas with the back of a spoon before adding them to the pan.Garnish and serve.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh curry leaves for the best aroma and flavor.
- 2Don't overcook the peas; they should be soft but not mushy.
- 3Adjust the amount of tamarind paste and chili powder to suit your taste for tanginess and spice.
- 4If the curry is too thick, add a little hot water to reach your desired consistency.
Adapt it for your goals.
Vegan
This recipe is already vegan as it uses vegetable oil. Ensure no dairy products are used for serving.
healthyHealthy
To make it even healthier, add more vegetables like carrots or bell peppers along with the onions.
quickQuick
Use canned black-eyed peas to save on soaking and cooking time. Rinse them well before adding to the curry at the simmering stage.
gluten freeGluten free
This recipe is naturally gluten-free. Serve with rice or gluten-free bread.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Heart-Healthy
This curry is low in saturated fat and cholesterol-free. The fiber and potassium from the peas support cardiovascular health.
Good Source of Folate
Black-eyed peas are rich in folate (Vitamin B9), which is crucial for red blood cell formation and healthy cell growth.
Frequently asked questions
Yes, it is very healthy. Black-eyed peas are a great source of plant-based protein, fiber, and essential minerals like iron and folate. This version uses minimal oil and light coconut milk, making it low in saturated fat.
