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Black-Eyed Pea Masala

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“This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know the actual name of the chilies they use, but at home I generally use either 2 of the small chiles labeled "hot green chiles" from the market, or I use serranos. The ginger I generally just run over my microplane.”
2hrs 25mins

Ingredients Nutrition


  1. Drain your peas.
  2. Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
  3. Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
  4. Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
  5. Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
  6. After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
  7. This goes well with rice or with chappati/roti.
  8. Garnish with minced cilantro.

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