Black-Eyed Peas with Tomatoes and Spices

Visit the Indian Food Glossary for information on the ingredients in this recipe
Black-Eyed Peas with Tomatoes and Spices

Extended family dinners are a constant challenge when there is a vegetarian in the mix. We cannot function on salads alone, and what's up when there's even meat in the potluck salads? I am so thankful that I learned to cook Indian food, as it is just perfect for vegetarians looking for a nourishing meal.

Pure and simple and homemade. This is a spicy dish that will appeal to legume lovers and it goes so well with rice — jasmine rice, brown rice or white basmati. I served this with tamarind potatoes to complete the meal.

Black-Eyed Peas with Tomatoes and SpicesBlack-Eyed Peas with Tomatoes and Spices
Recipe by
Cuisine: Indian
Published on May 10, 2011

Quick and easy curry of earthy black-eyed peas simmered in a simple Indian spiced tomato sauce

Preparation: 15 minutes
Cooking time: 20 to 25 minutes

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  • 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans)
  • 1 teaspoon ground turmeric
  • 2 cups water
  • 1 tablespoon ghee, butter or oil
  • 3 medium tomatoes, finely chopped
  • 1-inch fresh ginger, grated or minced
  • 3 green chilies, seeded and finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon asafetida
  • pinch of ground cayenne
  • 1/2 teaspoon garam masala
  • small handful of fresh cilantro or parsley, finely chopped
  • 1 teaspoon sea salt, or to taste
  • Rinse the black-eyed peas and soak for 6 hours or overnight. Drain and rinse then transfer to medium saucepan and add the turmeric and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 40 minutes or until the peas are tender.

  • Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, toss in the tomatoes, ginger, chilies, cumin seeds, chili power, asafetida and cayenne. Simmer, stirring occasionally, for 10 minutes or until you have a thick sauce.

  • Add the sauce to the cooked peas and toss in the garam masala, cilantro or parsley and salt. Simmer for another 10 to 15 minutes to blend the flavors. Serve hot or warm.

Makes 4 servings

Black-Eyed Peas with Tomatoes and Spices

More black-eyed pea dishes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Salsa
Curried Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Pea Patties with Pilipili


MapMaster said...

This could be a new comfort food ... warm and inviting.

Unknown said...

I absolutely love it dear, so mouth watering.

Priya Suresh said...

Would love to have this yummy dish with some rotis,marvellous..

Suparna said...

hi Lisa,
My legume affair was sidelined for quite sometime now :P Love to get into legume mode soon...your post is for sure a kick start I guess :)
The curry looks simple and hearty..that's what I like about your preparations...good one dear!
see you around...

AJ said...

Looks yummy!!

Laura Brito said...

Just made this and it smells wonderful! It will be good cold too I am sure...

basil said...

Delicious - made it for the second time!

systema said...

This is brilliant - put it on my Pinterest board and it has been pinned by other people lots of times.

systema said...

This is brilliant - put it on my Pinterest board and it has been pinned many times.