North Indian Recipes

Black Eyed Peas Masala

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My favorite way to add plant based protein to my diet is through hearty curries such as this extremely comforting and extremely delicious Black Eyed Peas Masala!

For vegetarians, beans and lentils are a main source of protein. So, I try to make curries that include these at least a few times a week in addition to the usual vegetable curries.

Black Eyed Peas Masala
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Black Eyed Peas Masala

Recipe by Chaitra KCuisine: Indian, North Indian
Servings

6

servings
Prep Time

20

minutes
Cooking Time

20

minutes
Calories per Serving

180

kcal

Black Eyed Peas simmered in a creamy, North Indian style tomato onion gravy

Ingredients

  • 2 cups cooked black eyed peas ( or 2/3 cup dry black eyed peas)

  • Masala Paste

  • 2 tbsp oil

  • 1 medium yellow onion (roughly chopped)

  • 2 medium tomatoes (roughly chopped)

  • Black Eyed Peas Masala

  • 2 cloves garlic (minced/crushed)

  • 1 inch ginger (grated)

  • 1 medium yellow onion (finely diced)

  • 1/2 tsp red chili powder

  • 2 tsp garam masala

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1/4 cup milk

  • Salt to taste

  • 1/2 tsp kasuri methi (dried Fenugreek leaves)

Instructions

  • Cook 2/3 black eyed peas in an Instant Pot or Pressure Cooker to get 2 cups of cooked black eyed peas (see “Notes” section below for cooking instructions). Alternatively, you can use a 16 oz can ( 2 cups) of cooked black eyed peas.

  • Make Masala Paste
  • Heat 2 tbsp oil on a medium flame in a sauté pan.
  • Add 1 medium yellow onion (roughly chopped) and sauté till translucent.
  • Add 2 medium tomatoes (roughly chopped) and sauté till mushy.
  • Take off flame and let cool.
  • Transfer into a blender and blend smooth into a purée. Keep aside.
  • Make Black Eyed Peas Masala
  • Heat another 2 tbsp oil on a medium flame in the same pan.
  • Add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
  • Add 1 medium yellow onion (finely diced) and sauté till translucent.
  • Pour blended masala purée into pan.
  • Add 1/2 tsp red chili powder, 2 tsp garam masala, 1 tsp coriander powder, and 1 tsp cumin powder.
  • Sauté for a few minutes and then add 1/4 cup milk.
  • Cook covered until mixture comes to a low boil.
  • Add cooked black eyed peas. Mix well.
  • Add salt to taste and let simmer for a few more minutes.
  • Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Let cook covered for a few more minutes.
  • Take off flame and serve hot. Enjoy 🙂

Notes

  • If you are cooking your black eyed peas, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 4 whistles. If cooking in an Instant Pot, cook soaked black eyed peas for 4-5 min or dry black eyed peas for 14-18 min.
  • I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
  • I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
  • There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
  • Vegan Option: Omit milk or use Dairy-Free milk such as Coconut Milk to add thickness to the gravy.

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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