Black-Eyed Peas Recipe – Coconut & Poppy Seed Kurma Style

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Peas Recipe – Coconut & Poppy Seed Kurma Style

Introduction

There’s just something so comforting about a warm, flavorful kurma, isn’t there? This Black-Eyed Peas Kurma is a little slice of heaven – creamy, subtly spiced, and packed with goodness. I first stumbled upon a version of this recipe while visiting my aunt in Kerala, and I’ve been tweaking it ever since to get it just right. It’s become a family favorite, and I’m so excited to share it with you! It’s surprisingly easy to make, even on a weeknight, and the flavors are truly special.

Why You’ll Love This Recipe

This isn’t your average black-eyed peas dish! The combination of coconut, poppy seeds, and a fragrant spice blend creates a kurma that’s both rich and refreshing. It’s a fantastic way to enjoy these humble little legumes, and it’s a guaranteed crowd-pleaser. Plus, it’s a relatively quick and easy recipe – perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delightful Black-Eyed Peas Kurma:

• ¼ cup fresh shredded coconut
• 1 tablespoon white poppy seeds (khus khus)
• 6 cashew nuts
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon garam masala or kurma masala powder
• 6 garlic cloves
• ½ inch ginger
• ¼ cup water
• 1 teaspoon coconut oil
• 2 onions, finely chopped (about 1 cup)
• 2 tomatoes, chopped (about 1 cup)
• 1 cup fresh black-eyed peas
• ½ cup hot water

Ingredient Notes

Let’s talk ingredients! Black-eyed peas, also known as lobia in Hindi, are a fantastic source of protein and fiber. They have a slightly earthy flavor that pairs beautifully with the creamy coconut and spices.

Now, about that coconut – fresh is best, if you can get it! It really elevates the flavor. But unsweetened desiccated coconut will work in a pinch.

Don’t skip the poppy seeds (khus khus)! They add a lovely nutty flavor and help thicken the kurma. You can find them at most Indian grocery stores.

And finally, the spice blend. You can choose between garam masala or kurma masala powder. Garam masala is a more general spice blend, while kurma masala is specifically designed for kurma dishes. I personally prefer kurma masala for this recipe, but garam masala works beautifully too! Regional variations in kurma recipes are huge – some use yogurt, others add a touch of tamarind for tanginess. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s layer things up in a 2-liter pressure cooker. Start with a teaspoon of coconut oil, then add the chopped onions, tomatoes, and fresh black-eyed peas.
2. Now for the magic – the masala paste! In a grinder, combine the shredded coconut, poppy seeds, cashew nuts, coriander powder, red chilli powder, turmeric powder, salt, garam masala (or kurma masala), garlic cloves, ginger, and water. Grind this into a smooth paste. Add a little more water if needed to get a nice, flowing consistency.
3. Spread that beautiful masala paste evenly over the layered vegetables in the pressure cooker.
4. Seal the pressure cooker and cook on medium heat for 4 whistles. Once it reaches pressure, let it release naturally – don’t force it!
5. Once the pressure has released, carefully open the cooker. Add ½ cup of hot water and mix everything thoroughly.
6. Simmer for a few minutes, allowing the flavors to meld together. And that’s it! Serve warm with chapati, rice, or even some fluffy appams.

Expert Tips

• Don’t overcrowd the pressure cooker. This ensures even cooking.
• For a richer flavor, sauté the onions until golden brown before layering them in the cooker.
• If you don’t have a pressure cooker, you can cook this in a pot, but it will take longer – about 45-60 minutes, or until the black-eyed peas are tender.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam or kurma masala powder to ensure it doesn’t contain any hidden dairy.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. If you prefer a milder kurma, use only ¼ teaspoon. For a spicier kick, add up to 1 teaspoon.
• Pressure Cooker vs. Pot Cooking: As mentioned earlier, you can absolutely make this in a pot. Just be prepared for a longer cooking time.
• Festival Adaptations – Onam/Pongal: This kurma is a wonderful addition to a festive Onam or Pongal sadya (feast). It adds a lovely variety of flavors and textures.

Serving Suggestions

This Black-Eyed Peas Kurma is incredibly versatile. It’s fantastic with:

• Chapati or roti
• Steamed rice
• Appams (a South Indian pancake)
• Paratha

A side of raita (yogurt dip) can also be a lovely addition.

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. This kurma actually tastes even better the next day, as the flavors have had time to develop!

FAQs

1. What are black-eyed peas and are they healthy?

Black-eyed peas are a type of legume, also known as lobia. They’re packed with protein, fiber, and essential nutrients, making them a very healthy addition to your diet.

2. Can I use dried black-eyed peas instead of fresh? If so, how do I prepare them?

Yes, you can! You’ll need to soak the dried black-eyed peas overnight, then boil them until they’re tender before adding them to the kurma. About 1 cup of dried peas will yield around 3 cups of cooked peas.

3. What is the difference between garam masala and kurma masala?

Garam masala is a general-purpose spice blend used in many Indian dishes. Kurma masala is specifically formulated for kurma recipes and typically includes ingredients like coriander, cumin, cardamom, and cloves.

4. Can this kurma be made ahead of time?

Absolutely! You can make this kurma a day or two in advance. The flavors will actually deepen and improve over time.

5. What is the best way to grind the masala paste for a smooth texture?

Using a good quality grinder is key. Add water gradually while grinding to achieve a smooth, flowing paste. If your grinder is struggling, you can soak the cashews in warm water for 30 minutes before grinding.