Indian Black-Eyed Peas

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Indian Black-Eyed Peas

Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, they're easily digestible, and their mild earthy and nutty sweetness is a wonderful base for spicy flavors. Serve with Indian-style millet with browned onions and green beans or a simple pulao rice.

Indian Black-Eyed PeasIndian Black-Eyed Peas
Recipe by
Cuisine: Indian
Published on March 24, 2007

A simple black-eyed pea curry with earthy, spicy and zesty flavors

Preparation: 10 minutes
Cooking time: 45 minutes

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  • 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans)
  • 1/4 cup sesame oil
  • 2 medium onions, thinly sliced
  • 1-inch fresh ginger, grated or minced
  • 1 clove garlic, minced or crushed
  • 1 to 2 teaspoons chili powder
  • 1 teaspoons sea salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/4 to 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 2/3 cup water
  • 2 fresh green or red chilies, cut into thin strips
  • 2 to 3 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons fresh lemon juice
  • Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until the peas are tender. Drain and set aside.

  • Wipe the pan clean and add the sesame oil. Heat over medium heat, then add the onions and stir for 6 to 8 minutes or until golden brown. Add the ginger, garlic, chili powder, salt, coriander, cumin, cayenne and turmeric, and stir for 3 minutes. Add the water and simmer until the water has evaporated.

  • Add the cooked peas, chilies, and parsley or cilantro, and stir to combine. Cook gently, stirring frequently, for 5 minutes.

  • Remove from heat, and add the lemon juice. Serve hot or at room temperature.

Makes 4 to 6 servings

1 comment:

basil said...

This is delicious. Served it with African millet - very nice.