Black Eyed Peas Recipe | Black Eyed Peas Curry
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (10)

Black Eyed Peas Recipe | Black Eyed Peas Curry

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 31%
CARBS 47G51% OF CAL
6G FIBER0G ADDED0G INTRINSIC37G OTHER5G TOTAL SUGAR
FAT 14G35% OF CAL
11G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A robust and spicy Kerala-style black eyed peas curry with pearl onions, tomatoes and aromatic spices. Served as a hearty vegetarian main.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dried black eyed peas ((black eyed beans, vellapayar, lobia or chawli))
  • 2.5 cups water (- for pressure cooking)
  • 3 tablespoon coconut oil
  • 1 teaspoon mustard seeds ((black mustard seeds))
  • ½ teaspoon cumin seeds
  • 2 pieces each of 1 inch cinnamon
  • 2 green cardamoms
  • 4 cloves
  • ¼ teaspoon black pepper (- slightly crushed)
  • 1 dried red chili (- seeds removed)
  • ⅓ cup sliced pearl onions (or ⅓ cup chopped shallots or onions)
  • 8 to 10 curry leaves
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped fresh coconut
  • ½ cup chopped tomatoes
  • 2 green chilies (- slit)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala (- optional)
  • 1.5 cups water (or add as required)
  • salt (as required)
  • 1 teaspoon coconut oil (- to be added later)
  • 3 to 4 curry leaves (- to be added later)
PREP
15M
SODIUM
318MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.