Black-Eyed Pea Masala

Name: Black-Eyed Pea Masala
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 1/3 cup vegetable oil or 1/3 cup ghee; 1 -2 green chili, minced; 8 garlic cloves, minced; 1 medium onion, diced; 1 inch gingerroot, peeled and minced; 4 1/2 teaspoons curry powder or 4 1/2 teaspoons garam masala; 2 1/2 teaspoons turmeric; 1/2 teaspoon ground cumin; 1 cup freshly chopped tomatoes; salt, to taste; 2 1/2 cups dried black-eyed peas, soaked in water for 3-4 hours; 1/2 cup plain yogurt; 2/3 cup chopped cilantro

Community Pick

Submitted by love4culinary

"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."

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photo by Susiecat too

Ready In:: 2hrs 25mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₃ cup vegetable oil or 1/3 cup ghee
1 -2 green chili, minced
8 garlic cloves, minced
1 medium onion, diced
1 inch gingerroot, peeled and minced
4 ¹⁄₂ teaspoons curry powder or 4 1/2 teaspoons garam masala
2 ¹⁄₂ teaspoons turmeric
¹⁄₂ teaspoon ground cumin
1 cup freshly chopped tomatoes
salt, to taste
2 ¹⁄₂ cups dried black-eyed peas, soaked in water for 3-4 hours
¹⁄₂ cup plain yogurt
²⁄₃ cup chopped cilantro

directions

Drain your peas.
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.
Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
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.
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.
This goes well with rice or with chappati/roti.
Garnish with minced cilantro.

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Reviews

Love this! Delicious combination of flavors and spice. This has become a staple recipe in our house. I often use canned beans and add a sweet potato or two which works really well. Also have tried using less oil which works fine too. Can easily be extended to serve a few more by adding a little more yogurt or liquid.

MargoH
Use cilantro to garnish or on a separate pan, fry small amount of onion, cilantro and crushed red chilies with oil until they turn little dark. After that you can pour them on top of peas. Enjoy.

Kay K.
I made this amazing recipe today, absolutely wonderful. I have tried so many times to make Lobia masala and could never get it to taste like my mums version. This one did it. I didnt use any oil or butter just sauted in water and I didnt use any salt and I made my own salt free curry powder mix and added a bit of mixed spice. Furthermore, I cooked the black eyed beans in the instant pot with its soacked water and after high pressure cook for 5 mins I added the beans with its water to the masala I prepared in a big pan and simmered for 30 mins. This photo is just after its finished. Leave it to sit for a few hours and the sause thickens, just how I like it. Made it this morning and had it in the evening and froze a BIG batch, looking forward to eating it all. First time posting about food. Well worth making this amazing dish. Thank you for such a wonderful recipe :)
Noshy361
Very good! I love that it doesn't require pre cooking the beans. I subbed lite coconut milk for the yogurt (vegan) Other wise made as written. Will make again!

Nikoma
This recipe completely exceeded my expectations! I made this for new years day, thinking it would be fun to have black eyed peas for the new year. I will be making this again before next year. I used half indian curry & half garam masala. This was a great slow cooked on the oven all day vegetarian dish that makes the house smell wonderful and you can't wait to eat. Next time I might experiment with chickpeas, I think that would be great too.

toohot4u

see 28 more reviews

Tweaks

cooked in pressure cooker before adding to the curry . also used pearl onions while cooking

venky k.
Very good! I love that it doesn't require pre cooking the beans. I subbed lite coconut milk for the yogurt (vegan) Other wise made as written. Will make again!

Nikoma
This has become a staple for me--I could eat it for every meal. I highly recommend it! I did change the ingredients slightly because of certain restrictions I have. I used a TSB. of olive oil to cook the onion, garlic, and ginger. I did not use the chilies. I used half CP and half GM. When I don't have fresh tomatoes, I use a can of plain diced tomatoes. Instead of the yogurt I use 1-2 cups of coconut milk. I usually serve over barley or brown rice.

bowewolf

RECIPE SUBMITTED BY

love4culinary

United States

Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...

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