Black-Eyed Peas Recipe – Coconut & Curry Leaves Indian Snack

Last Updated on 4 months by Neha Deshmukh

Black-Eyed Peas Recipe – Coconut & Curry Leaves Indian Snack

Hey everyone! Today, I’m sharing a super simple, yet incredibly flavorful snack that’s a staple in many Indian homes – Black-Eyed Peas with Coconut and Curry Leaves. It’s called lobia in Hindi, and honestly, it’s one of those dishes my grandmother always had ready for unexpected guests. It’s quick to make, packed with flavor, and just feels like a warm hug in a bowl. You’ll absolutely love it!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 15 minutes, making it perfect for a quick snack or a last-minute offering for a festival. The combination of earthy black-eyed peas, fragrant curry leaves, and sweet coconut is just divine. Plus, it’s naturally gluten-free and easily made vegan! It’s a little taste of India that anyone can enjoy.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 can (approximately 400g) organic black-eyed peas
• 1 tablespoon coconut oil (about 15ml)
• ½ – 1 teaspoon black mustard seeds
• 3-4 dried red chillies
• ½ teaspoon asafetida (hing)
• 10 curry leaves
• ½ – 1 cup grated fresh coconut (about 60-120g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Black-Eyed Peas: Varieties & Benefits

Black-eyed peas, also known as lobia, are a fantastic source of protein and fiber. You can find them dried or canned. I prefer canned for this recipe because it saves time, but dried work beautifully too (see FAQs!). There aren’t huge differences in varieties, but look for good quality, plump peas.

Coconut Oil: Choosing the Right Kind

Coconut oil adds a lovely subtle sweetness. I recommend using virgin coconut oil for the best flavor. Refined coconut oil works too, but it has a more neutral taste.

Asafetida (Hing): A Unique Spice & Its Uses

Asafetida, or hing, is a bit of an unusual spice! It has a pungent smell in its raw form, but when cooked, it adds a savory, umami flavor that’s incredible. It’s also known for aiding digestion. A little goes a long way!

Curry Leaves: Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best. They have a bright, citrusy aroma that dried just can’t replicate. If you can’t find fresh, dried will do in a pinch – use about 1 teaspoon of dried for every 10 fresh leaves. Curry leaf usage varies regionally; some areas use them more generously than others.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and drain the canned black-eyed peas really well. This helps remove any excess starch and makes the dish lighter.
2. Heat the coconut oil in a pan over medium heat. Once it’s shimmering, add the mustard seeds. Stand back – they’ll start to splutter! This is a good sign.
3. Once the mustard seeds have popped, add the dried red chillies, asafetida, and curry leaves. Sauté for about 10 seconds, until the curry leaves are fragrant. Be careful not to burn the spices!
4. Now, add the drained black-eyed peas and salt. Stir everything together well, making sure the peas are coated in the spices.
5. Finally, add the grated coconut and sauté for another 2-3 minutes, stirring constantly. You want the coconut to get slightly toasted and fragrant.
6. And that’s it! Serve hot and enjoy.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan. This will lower the temperature and the spices won’t release their flavor properly.
• Keep a close eye on the mustard seeds – they burn easily!
• Freshly grated coconut is best, but unsweetened desiccated coconut can be used in a pinch.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

If you like things spicy, add a pinch of cayenne pepper or use more dried red chillies. My friend, Priya, loves to add a finely chopped green chilli for an extra kick!

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

It’s naturally gluten-free too! No adjustments needed.

Festival Adaptations (e.g., Makar Sankranti, Pongal)

This dish is often made during Makar Sankranti and Pongal festivals in India. Some families add a little jaggery (unrefined cane sugar) for a touch of sweetness during these celebrations.

Serving Suggestions

This black-eyed peas snack is delicious on its own! It’s also lovely served with a side of roti or rice. I often enjoy it with a cup of hot masala chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

Can I use dried black-eyed peas instead of canned?

Absolutely! You’ll need to soak about 1 cup of dried black-eyed peas overnight, then boil them until tender before using them in the recipe.

What is asafetida and can I substitute it?

Asafetida is a unique spice with a pungent flavor. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

How can I adjust the salt level in this recipe?

Start with a teaspoon of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

Can I make this dish ahead of time?

You can prep the ingredients ahead of time (chop the chillies, grate the coconut), but it’s best to cook the dish just before serving for the best flavor and texture.

What other spices can I add for extra flavor?

A pinch of turmeric powder, cumin powder, or coriander powder can add extra depth of flavor.

Enjoy this little piece of India! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!