Black-Eyed Pea & Pumpkin Curry Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Black-Eyed Pea & Pumpkin Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a cozy, flavorful curry that’s a little different from the usual, you have to try this Black-Eyed Pea & Pumpkin Curry. It’s a dish that always reminds me of cooler evenings and the comforting aromas of my grandmother’s kitchen. It’s a beautiful blend of earthy pumpkin, hearty black-eyed peas, and a fragrant coconut-based gravy. Trust me, it’s a hug in a bowl!

Why You’ll Love This Recipe

This curry isn’t just delicious; it’s also surprisingly easy to make. It’s packed with nutrients, naturally vegetarian, and offers a lovely change of pace from heavier, cream-based curries. Plus, the combination of pumpkin and black-eyed peas is a classic for a reason – they complement each other beautifully. It’s a dish that feels both wholesome and incredibly satisfying.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 200-250 grams pumpkin, cubed
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• As required salt
• 1 cup water (for cooking pumpkin)
• ½ cup black-eyed peas (lobia)
• 2-2.5 cups water (for pressure cooking peas)
• ¾ cup grated coconut
• ½ teaspoon cumin seeds
• 1 green chili, finely chopped
• 1-1.5 tablespoons coconut oil
• ½ teaspoon mustard seeds
• 12-15 curry leaves
• 1-2 dry red chilies
• 2-3 tablespoons grated coconut (for garnish)

Ingredient Notes

Let’s talk ingredients! Coconut is key here – it really elevates the flavor profile. I prefer using freshly grated coconut, but unsweetened desiccated coconut works in a pinch.

Now, about the pumpkin. In India, we use different varieties depending on the region. Kaddu is a common one, but you can also use butternut squash or even Japanese pumpkin (kabocha) for a slightly sweeter flavor.

Black-eyed peas, known as lobia in Hindi, are a staple in many Indian households. They’re a fantastic source of protein and fiber. Don’t confuse them with black beans, though! They have a distinctly different flavor and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the black-eyed peas thoroughly. Add them to your pressure cooker with 2-2.5 cups of water and a pinch of salt. Pressure cook for 7-9 whistles, or until the peas are tender. Once cooked, drain them and set aside.
2. Next, let’s tackle the pumpkin. In a saucepan, combine the cubed pumpkin with 1 cup of water, turmeric powder, red chili powder, and salt. Cook over medium heat for about 12-15 minutes, or until the pumpkin is soft and easily mashed.
3. Now for the magic – the coconut paste! In a blender or food processor, combine the grated coconut, cumin seeds, green chili, and a splash of water. Grind into a smooth, creamy paste.
4. Add the coconut paste and the cooked black-eyed peas to the saucepan with the pumpkin. Stir well to combine. Simmer for 10-12 minutes, adding a little more water if needed to reach your desired consistency. You want a nice, gravy-like texture.
5. Time for the tadka (tempering)! Heat the coconut oil in a small pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves and dry red chilies. Fry for a few seconds until fragrant. Finally, add 2-3 tablespoons of grated coconut and fry until lightly golden.
6. Pour the tempering over the curry, mix well, and serve hot with steamed rice. The aroma alone is enough to make your mouth water!

Expert Tips

• Don’t overcook the pumpkin! You want it to be soft, but still hold its shape a little.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the coconut oil for the tempering.

Variations

• My family loves to add a handful of spinach towards the end of cooking for an extra boost of nutrients.
• A friend of mine adds a squeeze of lemon juice just before serving for a bit of brightness.
• If you’re feeling fancy, you can garnish with a sprinkle of chopped cilantro.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the green chili and red chili powder.
• Spicy: Add an extra green chili or a pinch of cayenne pepper to the coconut paste.

Festival Adaptations (Navratri/Diwali – potential fasting-friendly options)

During Navratri, some people avoid onions and garlic. This recipe doesn’t include them, making it a great option for fasting! For Diwali, it’s a lovely, comforting dish to enjoy with family and friends.

Serving Suggestions

This Black-Eyed Pea & Pumpkin Curry is best served hot with:

• Steamed rice (basmati is my go-to!)
• Roti or chapati (Indian flatbread)
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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 pumpkin puree instead of fresh pumpkin?

Yes, you can! Use about 1 ½ cups of canned pumpkin puree. Just be sure to adjust the water accordingly, as canned puree is already quite moist.

How can I adjust the consistency 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 to allow it to reduce.

What is the best type of rice to serve with this curry?

Basmati rice is a classic choice, but any long-grain rice will work well.

Can this curry be made ahead of time?

Yes, you can make this curry a day or two in advance. The flavors actually develop even more over time! Just store it properly and reheat before serving.