Black Eyed Pea Masala
Discover the bold and comforting flavors of Black Eyed Pea Masala, a hearty plant-based curry that's bursting with aromatic spices and wholesome goodness. Perfectly tender black-eyed peas are simmered in a rich, spiced tomato-onion masala infused with earthy cumin, vibrant coriander, and warming garam masala. A hint of lemon juice adds a zingy finish, while fresh cilantro provides a pop of color and freshness. This versatile dish is vegan, gluten-free, and easy to prepare, making it a satisfying weeknight dinner or an impressive addition to your next Indian-inspired feast. Serve it over fluffy steamed rice or with warm naan for a meal that's as nourishing as it is flavorful. Perfect for those craving a healthy, flavorful twist on classic curry recipes!
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 3 cups Water
- 2 tablespoons Oil (vegetable or coconut)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 4 cloves Garlic (minced)
- 1 small Green chili (optional, finely chopped)
- 2 medium Tomatoes (diced or pureed)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the black-eyed peas under cold water and soak them in water for 6-8 hours or overnight.
Drain the soaked black-eyed peas and transfer them to a medium-sized pot with 3 cups of water. Boil them until tender but not mushy, about 20-25 minutes. Alternatively, use a pressure cooker or an Instant Pot for faster cooking (cook on high pressure for about 8 minutes). Set aside.
Heat the oil in a large pan or skillet over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger, garlic, and green chili (if using). Cook for 1-2 minutes until fragrant.
Add the diced or pureed tomatoes, turmeric powder, coriander powder, and cumin powder. Cook until the oil begins to separate from the masala base, about 5 minutes.
Drain the cooked black-eyed peas, reserving the cooking liquid. Add the peas to the pan, along with 1 cup of the reserved cooking liquid or water. Stir well.
Simmer the masala on low heat for 10 minutes to allow the flavors to meld together. Stir occasionally.
Add garam masala and salt. Mix well and cook for another 2 minutes.
Turn off the heat. Stir in fresh lemon juice and garnish with chopped cilantro before serving.
Serve the Black Eyed Pea Masala warm with steamed rice, naan, or chapati.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
