Black eye pea curry

Contributed by

Kavitha Sitaram

The Story

A spicy dish that can be eaten alone or with rice or flatbreads

My mom used to make black eye peas. She loved them and said they were nutritious. After I started cooking on my own, I loved North Indian spices and started experimented with them. I mixed these spices with the peas and loved it and have been making it ever since. I like mixing cuisines and spices and this is the result.

Black eye pea curry

A tasty and nutritious curry to be eaten with rice or flat breads. It keeps for days in the refrigerator and can be frozen as well.
Servings 4
Prep Time 10 mins
Cook Time 40 mins


  • 1.5 cup Black eye peas
  • 1 large Onion
  • 2 large Tomatoes
  • 2 Green chilies
  • 4 cm Ginger piece
  • 1 tbs Cumin powder
  • 1 tbs Coriander powder
  • 1/4 tsp Chili powder
  • 1/2 tsp Turmeric
  • 1 tbs Garam masala
  • 2 tbs Oil


  • Soak the beans overnight and pressure cook it till soft, about 2 whistles. However, you can cook over a stove as well.
  • Then add all spices but garam masala. Fry till well blended, about 2 mins.
  • Add onions and fry till soft.
  • Add tomatoes and cook till liquified.
  • Add the beans and mix well.
  • Add the garam masala and mix and cook for about 20 minutes till everything is well blended and spices are infused into the beans.
Course: entree
Cuisine: Indian

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