Black Eyed Peas Curry Recipe – Authentic Indian Coconut & Spice Flavors

Last Updated on 3 months by Neha Deshmukh

Black Eyed Peas Curry Recipe – Authentic Indian Coconut & Spice Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful and comforting Black Eyed Peas Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, packed with protein, and bursting with the beautiful flavors of South Indian cuisine. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Black Eyed Peas Curry (or lobia as it’s often called) isn’t just delicious; it’s also incredibly satisfying. It’s a fantastic source of plant-based protein, making it a great option for a hearty vegetarian meal. Plus, the blend of spices creates a complex and aromatic flavor profile that’s both warming and invigorating. It’s the kind of dish that feels like a hug in a bowl!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup dried black eyed beans (approx. 200g)
• 2.5 cups water (600ml) – for pressure cooking the beans
• 3 tablespoons coconut oil (45ml)
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2 pieces 1-inch cinnamon sticks
• 2 green cardamoms
• 4 cloves
• 1 dried red chili
• 0.33 cup chopped pearl onions (approx. 80g)
• 8-10 curry leaves
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 2 tablespoons chopped fresh coconut (approx. 30g)
• 0.25 teaspoon black pepper
• 0.5 cup chopped tomatoes (approx. 120g)
• 2 green chilies
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.25 teaspoon garam masala powder
• 1.5 cups water (360ml) – for the curry
• 1 teaspoon coconut oil (for finishing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Coconut oil is key here – it really lends that authentic South Indian flavor. Don’t skimp! Black eyed peas are a wonderful source of protein and fiber, making this a really nourishing meal. I love using fresh curry leaves whenever possible; they have such a vibrant aroma. If you can’t find them fresh, dried will work in a pinch, but use a little less. And the spice blend? It’s a beautiful symphony of flavors! The cinnamon, cardamom, and cloves add a lovely warmth, while the mustard seeds and cumin provide a savory base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the dried black eyed peas thoroughly. Then, add them to your pressure cooker with 2.5 cups of water. Pressure cook for 10-12 whistles, then drain and set aside. This ensures they’re perfectly tender.
2. Now, heat 3 tablespoons of coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, cinnamon, cardamom, cloves, and dried red chili. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
3. Add the chopped pearl onions, curry leaves, ginger, garlic, and fresh coconut to the pan. Sauté until the onions turn translucent, about 5-7 minutes.
4. Stir in the black pepper, chopped tomatoes, and green chilies. Cook until the tomatoes soften and break down, around 5 minutes.
5. Time for the spice powders! Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well, ensuring everything is nicely coated. Sauté for another minute, allowing the spices to bloom.
6. Pour in 1.5 cups of water and add the cooked black eyed peas. Season with salt to taste. Bring to a simmer, then reduce the heat and cook for 10-12 minutes, or until the gravy has thickened to your liking.
7. For a creamier texture, gently mash some of the beans against the side of the pan. This helps thicken the curry naturally. Finally, finish with a handful of fresh curry leaves and a drizzle of 1 teaspoon of coconut oil. Let the flavors infuse for about 5 minutes before serving.

Expert Tips

• Don’t overcook the black eyed peas! You want them tender, but not mushy.
• Blooming the spices in hot oil is crucial for releasing their full flavor.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon and omit the green chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra green chili or increase the red chili powder to ¾ teaspoon.
• Regional Variations: In some South Indian households, a small amount of tamarind paste is added for a tangy flavor. North Indian versions might include a touch of cream or yogurt.
• Festival Adaptations: This curry is often made during Makar Sankranti and Pongal festivals in India, as black eyed peas are considered auspicious.

Serving Suggestions

This Black Eyed Peas Curry is best served hot with a side of fluffy basmati rice. A dollop of yogurt and a sprinkle of fresh cilantro make lovely additions. It also pairs beautifully with roti or naan bread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

What are black eyed peas called in India?

Black eyed peas are commonly known as lobia in Hindi and other Indian languages.

Can I use canned black eyed peas instead of dried?

Yes, you can! If using canned, drain and rinse them well before adding them to the curry. Reduce the cooking time to about 5-7 minutes, as they are already cooked.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes, or mash some of the beans.

What is the best rice to serve with this black eyed peas curry?

Basmati rice is a classic choice, but jeera rice (cumin rice) also pairs wonderfully.

Can this curry be made ahead of time?

Absolutely! The flavors actually develop and deepen overnight. It’s a great option for meal prepping.