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Black eyed Pea Curry

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Black eyed Pea Curry

Black Eyed Peas Curry  is a famous dish in India, that is so easy and quick to make in the pressure cooker. It is prepared in an onion-tomato gravy, along with lots of garlic, ginger, and aromatic spices. It is perfect to enjoy with some steaming basmati rice and parathas. This is a vegan and gluten free recipe.

It was very interesting to find that eating Black eyed peas on New Years day is a tradition in Southern United States. They say it brings good luck. 

Indian Black Eyed Peas Curry (1 cup) contains 32g net carbs, 7g fat, 5g protein, and 210 calories.

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Ingredients

  • 1 cup dry black-eye peas
  • 2 Tbs oil
  • 1/2 tsp mustard seeds
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 2-3 dried red chiles, crushed
  • 1 medium onion, chopped
  • 1 tsp ginger, 3 cloves garlic, minced • 1 tomato, finely chopped
  • 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp turmeric
  • 1 tsp salt, 1/2 tsp black pepper

Receipe

  1. Rinse the black-eyed peas in water removing any debris. In a pot, bring 3 cups of water and soak black-eyed peas for atleast 4 hours.
  2. Heat the oil in pot on medium-low heat.
  3. Add the mustard seeds.
  4. When they start to pop, add the bay leaf, cumin seeds and red chiles.
  5. Fry for 2 minutes. Add the onion and fry until it turns translucent then add the garlic and ginger. Fry for two more minutes
  6. Add the chopped tomato to the pot. Cook until the tomato becomes soft and looses its shape. Add the remaining spices and fry for 1 minute.
  7. Add the black-eyed peas and 1 cup of normal water. Bring to a boil then simmer on low heat for 15-20 minutes or until the peas are done.
  8. mix in the lemon juice while serving.
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