Black-eyed peas or cowpeas is a delicious bean that is popular across the world. It is a rich source of proteins, digestive enzymes, fibre, and minerals.
Unlike other dried beans, black-eyed peas cook fast on the stovetop (about 30 minutes in a large pot of boiling water). If you’re used to soaking your beans and cooking them for hours on the stovetop or in a slow cooker, you’ll be surprised by how quickly black-eyed peas turn to mush.
They are Sweet and Astringent in taste and cooling in nature. Hence, highly recommended for Pitta Dosha balance.
This recipe of black eyed peas is cooked in Indian style with spices and herbs to make it more digestible. Enjoy it with rice, bread, porridge, or pancake. It is simple and quick (after soak time). Include it in your weekly menu.
Black-Eyed Peas (Cowpeas) Curry with Indian spices
- Pressure Cooker
- 1½ cups Dried Black-Eyed Peas
- 2 Medium Tomatoes tomato can also be replaced by 1 inch piece of dry tamarind or with Kokum (An Indian fruit)
- 1 Medium Onion
- 1½ inch Fresh ginger root
- 2 Garlic Cloves
- 4 Sprigs Coriander Leaves for garnishing
- 2 tbsp Ghee Or any pure cooking oil
- 1 pinch Asafetida or Hing
- 1 Dried Bay leaf – tej patta optional
- 2 Cloves optional
- 1 Big Black Cardamom Moti Elachi (optional)
- 2 tsp Turmeric Powder
- 2 tsp Coriander Seeds Powder
- 2 tsp Cumin Seeds
- 1 tsp Mustard Seeds
Soaking and Preparing the Dried Black-Eyed Peas
- Wash and Soak the beans such that there is at least 1 inch water on top of it.
- Let the beans be soaked for about 10 hours. It will reduce cooking time and make them more digestible.
Cooking the Broad Beans
- Strain the beans and discard soaking water.
- Now add beans in a pressure cooker or slow cooker. Add water such that beans are soaked in at least 1 inch layer of water.
- Add in salt and turmeric powder to the beans. Close the cooker.
- Switch on the heat below the pressure cooker. It may take about 5-6 whistles of the pressure cooker for beans to become soft. Keep aside.
Preparing the tempering for the soup/curry
- Heat a pan and add ghee.
- Once the pan is hot, add in Asafetida, cumin seeds, and mustard seeds.
- Let the seeds splutter. Add in bay leaf, cloves, and Big cardamom (pound the big cardamom before).
- Now add chopped onion, garlic, and ginger. Mix well and stir till it turns golden brown.
- Now add in turmeric powder and coriander seeds powder. Mix well for few seconds.
- Now add chopped tomatoes. Mix well and cover to let it cook till tomatoes turn mushy.
- Close the heat. Mix the tempering with the boiled beans
- Cook the curry for another 5 minutes to let all ingredients mix well.
- Garnish with chopped coriander leaves.
- Serve with steamed rice, chapati, bread, pancake, or porridge. Enjoy!
If you are using slow cooker, then your cooking time will be extended to the time it takes for beans to become soft and mushy.