Hearty and flavorful Black Eyed Peas Recipes Indian style, this coconut curry is exactly the kind of comforting meal that works for busy weeknights and wholesome family dinners. Made with tender black eyed peas simmered in a lightly spiced onion-tomato coconut gravy, this Indian-style curry is nourishing, protein-rich, naturally vegan, and packed with warm flavors.
Unlike many heavier curries, this recipe keeps the ingredient list simple while delivering deep flavor from cumin, mustard seeds, bay leaf, turmeric, garam masala, and fresh coconut.
This version is inspired by Maharashtrian-style Chavali Chi Usal, but adapted for the modern kitchen using the electric pressure cooker like Instant Pot or stovetop.
This nutrient rich recipe provides excellent plant-based protein. It also uses turmeric and other healing herbs and spices to make it healing and comforting.
Why You’ll Love This Indian Black Eyed Peas Recipe
- Easy one-pot Indian curry recipe
- Naturally vegan and gluten-free
- High in plant protein and fiber
- Mildly spiced and family-friendly
- Great for meal prep and freezer meals
- Budget-friendly pantry recipe
Ingredients
This Indian black eyed peas curry uses simple pantry staples that come together beautifully. Black eyed peas add hearty texture and plant-based protein, while onion, tomato, and ginger create a deeply flavorful base.
Coconut gives the curry a mild creaminess and balances the warm spices without making it too rich. Cumin seeds, black mustard seeds, bay leaf, turmeric, red chili powder, and garam masala layer the dish with earthy, smoky, and slightly spicy notes.
A finishing touch of fresh lemon juice brightens the curry, and chopped cilantro adds freshness and color right before serving.
How to Make Instant Pot Indian Black Eyed Peas Curry
Set Instant Pot on medium on Sauté. After a minute add oil. Lift the main pan and slightly rotate around so oil coats the bottom of the pan evenly.
Add in cumin and mustard seeds, ginger, onions and bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.
Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Mix pre-soaked black-eyed peas and water. Mix well. Cancel sauté function. Close the lid of Instant Pot. Press MANUAL mode set on High Pressure for 10 minutes. Allow NPR (natural pressure release).
Open the lid. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.
Serving Suggestions
Serve this black eyed peas coconut curry with:
- Steamed basmati rice , Jeera rice or Peas Pulao
- Quinoa Pilaf
- Roti or naan
- Millet or brown rice for a healthier meal
For a complete Indian dinner, pair it with raw onion drizzled with lemon juice and salt. You can also serve it with Kachumber salad, Cucumber raita or Roasted vegetables.
Storage and Meal Prep Tips
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months in portion-sized containers.
Reheating
Add a splash of water while reheating since the curry thickens as it rests.
Pro Tip:
This curry tastes even better the next day because the spices continue to deepen overnight.
What Does This Curry Taste Like?
This Indian black eyed peas recipe has:
- Mild earthy flavor from the beans
- Creaminess from coconut
- Warm spice notes from cumin and garam masala
- Light tanginess from tomatoes and lemon juice
It is not overly spicy, making it approachable even for people new to Indian cooking.
Example:
If you enjoy chickpea curry aka Chole Masala or rajma masala, this curry offers a lighter and slightly sweeter flavor profile.
Common Mistakes to Avoid
Overcooking the Beans
Black eyed peas cook faster than kidney beans or chickpeas. Avoid mushy texture by checking doneness carefully.
Adding Lemon Juice Too Early
Add lemon juice after cooking to preserve freshness and brightness.
Using Too Much Water
This curry should be medium-thick, not soupy.
Can I make Indian black eyed peas curry without coconut?
Yes. You can skip coconut entirely or substitute with cashew cream for a richer texture.
Do black eyed peas need soaking before cooking?
Soaking is recommended for even cooking and improved digestion, but Instant Pot cooking can still work without soaking using longer cook time.
Can I use canned black eyed peas for curry?
Absolutely. Reduce cooking time significantly and simmer the curry just long enough for flavors to blend.
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📖 Recipe
Indian Black Eyed Peas Recipe with coconut
Ingredients
- 2 cups dry Black Eyed Peas rinse, and soak in lukewarm water for 3-4 hours
- 1 teaspoon fenugreek seeds soak it along or just add while cooking
- ½ cup shredded coconut
- 1 medium onion finely chopped
- 2-3 medium tomatoes finely chopped
- 1 tablespoon cooking oil
- 1 tablespoon lemon juice
- Chopped cilantro onion and lemon wedges for garnish
For Seasoning and spices
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 bay leaf
- 1 Tablespoon grated ginger
- 1 teaspoon garam masala or curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon red Chili powder adjust per spice tolerance
- Salt adjust taste
- 1 teaspoon sugar optional
Instructions
How to Make Indian Black Eyed Peas Recipe in Instant Pot
- Set Instant Pot on SAUTE mode. After a minute add oil. Add cumin and mustard seeds, ginger, onions and bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.
- Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Add pre-soaked black-eyed peas and water. Mix well. Cancel sauté function. Close the Instant Pot lid. Press MANUAL mode set on High Pressure for 10 minutes. Allow NPR (natural pressure release).
- After the silver pin drops, open the lid. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.
How to Make Indian Black Eyed Peas Recipe on stove top
- Put a deep saucepan on medium heat. Add oil. Add in cumin and mustard seeds, ginger, onions, bay leaf. Sauté for few minutes till onions are tender. Add in the tomato and cook for 1-2 minutes until the tomatoes are softened.
- Add coconut, turmeric, red chili powder, garam masala, salt and sugar and mix well. Add pre-soaked black-eyed peas and water. Mix well. Cover and let it cook on medium heat for at least 15 minutes. Check occasionally to make sure there is enough water.
- When the black-eyed peas are fork tender and soft, turn off the heat. Add lemon juice and chopped cilantro. Give it a good stir so that all the ingredients are mixed well. Serve warm and enjoy.
- Serve this curry with rice, roti, bread or use as salad topping over green salad.
Notes
- Soaked black-eyed peas: 2 cups water to 1 cup soaked black-eyed peas. Cook for 10–15 minutes.
- Un-soaked black-eyed peas: 3 cups water to 1 cup un-soaked black-eyed peas. Cook for 30–40 minutes.
Nutrition
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This recipe was originally published on ProfusionCurry Website on June 2020.
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