Black-Eyed Peas

AuthorVeggie Fest TeamRating

black eyed peas recipe

CategoryCuisineDiets, , Yield2 Servings

Tarina Dhanani created this flavorful recipe that you can enjoy year-round. Black-eyed peas are considered good luck in the southern United States when eaten at New Year's. Certainly, this dish will bring you luck when shared with friends and family.

Ingredients

 1 cup dry black eyed peas (or 3 cups canned)
 1 tablespoon oil or ghee
 1 teaspoon cumin seeds
 1 medium size red onion (diced)
 2 tomatoes (diced)
 1 tablespoon ginger-garlic, paste or minced
 1 large carrot, sliced
  cup sweet corn
 1 cup water (For thicker consistency, use ¾ cup of water.)
 ½ teaspoon turmeric
 1 teaspoon red chili powder (see note)
 1 ½ teaspoons coriander powder
 ½ teaspoon garam masala
 Cilantro for garnishing
 Salt to taste

Instructions

1

Rinse and pick through the black-eyed peas. Put in a pot and fill with water to cover by 2 inches. Add salt to taste. Bring to a boil, and reduce to simmer. Cook partially covered until beans are soft, up to one hour. Set aside to drain for up to 30 minutes to prevent beans from getting mushy.

2

In a large pan, heat oil over medium high heat. Add cumin seeds and fry. Stir until seeds are fragrant (about 20 seconds).

3

Reduce heat to medium and add the onions. Fry while stirring, until transparent. Add ginger-garlic paste. Stir and cook until soft and pinkish in color.

4

Add the tomatoes, raise the heat to medium high, and stir until tomatoes are soft.

5

Turn off heat. Let mixture cool. Blend with ½ cup of water in a blender until a paste-like consistency forms. Add paste to the same pan along with the remaining water, spices, and salt (to taste). Let cook for 2 minutes over medium heat.

6

Add the carrots and sweet corn. Cover and cook until the carrots are tender. Add black-eyed peas to the curry, and cook for 5 minutes.

7

Serve with rice and garnish with chopped fresh cilantro.

Note: Red chili powder is an Indian spice similar to cayenne pepper. (It is not to be confused with Mexican chili powder.) If you don’t like spicy food, start out with ½ teaspoon of the chili powder and increase to taste.

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Ingredients

 1 cup dry black eyed peas (or 3 cups canned)
 1 tablespoon oil or ghee
 1 teaspoon cumin seeds
 1 medium size red onion (diced)
 2 tomatoes (diced)
 1 tablespoon ginger-garlic, paste or minced
 1 large carrot, sliced
  cup sweet corn
 1 cup water (For thicker consistency, use ¾ cup of water.)
 ½ teaspoon turmeric
 1 teaspoon red chili powder (see note)
 1 ½ teaspoons coriander powder
 ½ teaspoon garam masala
 Cilantro for garnishing
 Salt to taste

Directions

1

Rinse and pick through the black-eyed peas. Put in a pot and fill with water to cover by 2 inches. Add salt to taste. Bring to a boil, and reduce to simmer. Cook partially covered until beans are soft, up to one hour. Set aside to drain for up to 30 minutes to prevent beans from getting mushy.

2

In a large pan, heat oil over medium high heat. Add cumin seeds and fry. Stir until seeds are fragrant (about 20 seconds).

3

Reduce heat to medium and add the onions. Fry while stirring, until transparent. Add ginger-garlic paste. Stir and cook until soft and pinkish in color.

4

Add the tomatoes, raise the heat to medium high, and stir until tomatoes are soft.

5

Turn off heat. Let mixture cool. Blend with ½ cup of water in a blender until a paste-like consistency forms. Add paste to the same pan along with the remaining water, spices, and salt (to taste). Let cook for 2 minutes over medium heat.

6

Add the carrots and sweet corn. Cover and cook until the carrots are tender. Add black-eyed peas to the curry, and cook for 5 minutes.

7

Serve with rice and garnish with chopped fresh cilantro.

Note: Red chili powder is an Indian spice similar to cayenne pepper. (It is not to be confused with Mexican chili powder.) If you don’t like spicy food, start out with ½ teaspoon of the chili powder and increase to taste.

Black-Eyed Peas