Bombay Black Eyed Peas
Dive into the vibrant flavors of Bombay Black Eyed Peas, a comforting and protein-packed dish that’s perfect for weeknight dinners or as a standout addition to any Indian-inspired meal. This hearty recipe transforms tender black-eyed peas into a fragrant curry infused with the bold aromas of cumin seeds, fresh ginger, garlic, and earthy spices like turmeric and garam masala. Simmered with juicy tomatoes and finished with a burst of fresh cilantro and zesty lemon juice, this dish strikes the perfect balance of warmth and tanginess. Ready in under an hour, it’s a wholesome, plant-based option that pairs beautifully with steamed rice, fluffy naan, or enjoyed on its own. Perfect for fans of Indian cuisine, this recipe is as satisfying as it is easy to prepare.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Green chili, finely chopped
- 1 large Tomato, finely chopped
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the black-eyed peas thoroughly under cold water. Place them in a bowl and soak in water for 4-6 hours, or overnight, to soften.
Drain the soaked black-eyed peas and set aside. In a large pot, bring 4 cups of water to a boil. Add the black-eyed peas and cook for 20-25 minutes, or until tender but not mushy. Drain and reserve.
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté for 4-5 minutes, or until golden and softened.
Stir in the garlic, ginger, and green chili. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the chopped tomato, ground turmeric, ground coriander, and ground cumin. Stir well and cook for 5 minutes, letting the tomatoes break down and the spices bloom.
Add the cooked black-eyed peas to the skillet along with 1 cup of water. Stir everything together gently and bring to a simmer.
Season the mixture with salt and garam masala. Let it simmer for 10 minutes, stirring occasionally, until the flavors meld and the liquid thickens slightly.
Remove from heat and stir in the chopped cilantro and a splash of lemon juice for brightness.
Serve hot, garnished with additional cilantro if desired. Pair with steamed rice, flatbread, or as is for a delicious meal.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1329 mg | 28% | |
*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.
