Indian Black Eyed Peas Recipe with coconut
Black-eyed peas and coconut curry is a filling dinner curry full of flavors and healthy nutrients. You can make this weeknight dinner curry in Instantpot or on the stovetop. This affordable curry uses simple ingredients and gets done in 30 minutes.
Servings: 6 cups
Calories: 279kcal
Cost: $5
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
Whenever I am making curry with beans, I prefer to mash some beans with spatula while stirring when they are cooked. The gravy in any curry gets awesome creamy and fullness from the mushed up beans. The gravy will thicken slightly and give a nice consistency and texture. You don't need to add any thickening agent or cream.
2) This recipe uses soaked black eyed peas. I often soak them fenugreek seeds . You can skip the fenugreek seeds if you don't have them easily available.
3) Cooking Chart and water ratio
- 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
Serving: 1cup | Calories: 279kcal | Carbohydrates: 46g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 108mg | Fiber: 9g | Sugar: 11g