Black Eyed Peas Curry
Tender black eyed peas simmered in a spiced onion-tomato gravy with ginger, garlic and warm earthy spices. This North Indian staple is hearty, protein-rich and comes together easily in a pressure cooker or pot. Serve with steamed rice or roti for a comforting weeknight meal.
For 4 servings
- pressure cook · ~15 min
Pressure cook the black eyed peas.
Drain the soaked black eyed peas and transfer them to a pressure cooker. Add 2 cups of water and a pinch of salt. Close the lid and cook on medium heat for 3 to 4 whistles. Let the pressure release naturally.
- temper · ~1 min
Make the tempering.
1.Heat oil in a deep pan or kadhai over medium heat.2.Add cumin seeds and let them crackle (20 sec).3.Add asafoetida and green chilies, stir for 10 sec. - saute · ~8 min
Sauté the onions, ginger and garlic.
1.Add chopped onions to the pan and cook until they turn golden brown (6-7 min).2.Add grated ginger and minced garlic, sauté until the raw smell disappears (1 min). - saute · ~6 min
Cook the tomato masala.
1.Add chopped tomatoes and a pinch of salt. Stir well.2.Cook until the tomatoes break down, soften and the oil begins to separate (4-5 min).3.Sprinkle in turmeric powder, red chili powder and coriander powder. Mix well and cook for 1 minute until fragrant. - simmer · ~10 min
Simmer the curry until flavours meld.
1.Add the cooked black eyed peas along with their cooking water to the pan.2.Stir in the remaining salt and bring the curry to a gentle boil.3.Lower the heat, cover and simmer for 10 minutes, stirring occasionally.4.Add water if the gravy feels too thick. - mix · ~2 min
Finish with garam masala and lemon juice.
Sprinkle garam masala over the curry, squeeze in the lemon juice and stir well. Simmer uncovered for 2 more minutes.
- garnish
Garnish with fresh coriander leaves and serve.
Ladle into serving bowls, top with generous chopped coriander leaves and serve hot with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak black eyed peas overnight for even cooking and creamier texture.
- 2Sauté onions until deep golden for a richer, sweeter gravy base.
- 3Cook the tomato masala until oil separates to avoid raw tomato flavor.
- 4Add garam masala at the end to preserve its aromatic punch.
- 5Let the pressure release naturally so legumes remain intact and tender.
- 6For a thicker gravy, mash a few cooked peas against the pan side.
Adapt it for your goals.
Coconut twist
Add 1/4 cup of coconut milk and a pinch of curry leaves during simmering for a South Indian-inspired, creamier version.
high proteinHigh-protein
Stir in a cup of cubed paneer or tofu after simmering for extra protein without altering the spice profile.
low spiceLow-spice
Skip green chilies and reduce red chili powder to 1/4 tsp for a mild, kid-friendly curry.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black eyed peas provide a hearty source of protein, making this curry a satisfying meatless main dish.
High in Dietary Fiber
Each serving delivers a significant amount of fiber from the legumes, supporting digestive health and satiety.
Low in Saturated Fat
Prepared with minimal oil and no cream, this curry is naturally low in unhealthy fats.
Packed with Antioxidants
Turmeric, ginger, garlic, and spices offer anti-inflammatory and immune-supporting compounds.
Frequently asked questions
Yes, use two 15-oz cans, rinsed and drained. Skip the pressure-cooking step, add them directly to the masala, and simmer for 10 minutes.
