"Black eyed bean curry prepared the Indian way, the way my mom used to make it simply with ghee, cumin, mustard seeds, ginger, garlic, then add the soaked black eyed beans, add in the dry masalas like red chilli, turmeric, coriander powder, garam masala, and chopped tomatoes. Cook it in a pressure cooker for about 3-4 whistles. I added spinach and baby kale leaves and garnished with cilantro
This simple curry is so delicious and healthy, gluten free, vegan and we love it with rice or Roti. It's so fascinating how this simple legume, is prepared in so many different ways around the world, be it in this country, Egypt, West Africa, Colombia etc!! How do you prepare your black eyed beans?"
Black Eyed Pea Curry
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Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups black eyed peas
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 teaspoons ginger, finely grated
- 2 cloves garlic, grated
- 2 tomatoes, finely chopped
- 1 cup baby spinach
- 1 cup baby kale leaves
- 1 green chili, chopped
- 1/2 teaspoon red chill powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 tablespoons cilantro, chopped
Method
Step 1
In a small bowl, add in the black-eyed beans, and soak them overnight in water covering more than an inch above the beans.
Step 2
After soaking overnight, in a pressure cooker, on medium heat, add in the ghee, cumin seeds, mustard seeds, a pinch of asafetida and let it splatter for half a minute or so. Add in the ginger, garlic, and sauté for a minute. Add in the tomatoes, and sauté for 3-4 minutes. Add in all the dry masalas, and sauté for 2 minutes till it looks pasty. Add in the spinach and kale, and sauté again till wilted for a min.
Step 3
Add in the soaked black-eyed beans. Add about 3 cups of water, close the pressure cooker, and switch it off after about 4 whistles. When it is ready to open, check if there is too much water. If there is still a lot of water, boil it off till the curry thickens a little bit.
Step 4
Garnish with cilantro. If you do not have a pressure cooker, you can cook it in a medium saucepan, and cook it covered as well for about 30 minutes. Check the beans to see if they have softened, and the water has reduced to form a thicker curry. Enjoy with rice/bread/naan/roti!