Black Eyed Peas & Winter Melon Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Black Eyed Peas & Winter Melon Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a comforting, slightly unusual, and totally delicious Indian curry, you’ve come to the right place. This Black Eyed Peas & Winter Melon Curry (or Lobia Kaddu ki Sabzi as my grandmother used to call it) is a dish that’s been passed down in my family for generations. It’s a beautiful blend of textures and flavors – hearty peas, delicate melon, and a creamy coconut finish. I first made this on a rainy afternoon, craving something warm and nourishing, and it instantly became a favorite. Let’s get cooking!

Why You’ll Love This Recipe

This curry is more than just a meal; it’s an experience. It’s wonderfully flavorful, surprisingly easy to make (especially with the Instant Pot!), and packed with goodness. Plus, it’s a fantastic way to explore some lesser-known but incredibly tasty Indian vegetables. If you’re looking for a unique and satisfying vegetarian dish, this is it!

Ingredients

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

• 0.5 cup black eyed peas
• 1.5 cup winter melon cubes
• 0.75 cup water
• 1 inch ginger, minced
• 3-4 Thai green chillies, slit
• 2 tablespoon coconut oil
• 7-8 curry leaves
• 0.5 can (approx. 200ml) coconut milk
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Black Eyed Peas: Varieties & Health Benefits

Black eyed peas (also known as lobia) are a staple in Indian cuisine. They’re incredibly versatile and a great source of protein and fiber. You can find them dried or canned. I prefer using dried for the best flavor and texture, but canned works in a pinch!

Winter Melon (Ash Gourd): A Unique Vegetable

Winter melon, or ash gourd (petha in Hindi), might look intimidating, but it’s a wonderfully mild and refreshing vegetable. It has a high water content and absorbs flavors beautifully. Don’t be afraid to try it – it’s a real hidden gem! You can usually find it at Indian grocery stores.

Coconut Milk: Regional Variations & Uses

Coconut milk adds a lovely creaminess to this curry. You can use full-fat or light coconut milk, depending on your preference. In South India, they often use freshly squeezed coconut milk, which is even more fragrant.

Spices: The Role of Green Chilies & Curry Leaves

Green chilies bring a lovely heat to the curry – adjust the quantity to your liking! Curry leaves add a unique, citrusy aroma that’s essential to South Indian cooking. Don’t skip them if you can help it!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Black Eyed Peas & Winter Melon Curry:

1. Soak the Peas: Start by soaking the black-eyed peas in water for at least 4 hours. This helps them cook evenly and become nice and tender.
2. Combine Ingredients: Add the drained black-eyed peas, winter melon cubes, water, minced ginger, and slit green chilies to your Instant Pot.
3. Pressure Cook: Seal the lid and pressure cook on manual mode for 6 minutes. Then, let the pressure release naturally – don’t rush it!
4. Mix & Reduce: Once the pressure has released, open the pot and give everything a good mix. If there’s too much liquid, use the sauté mode to evaporate some of it.
5. Add Coconut Milk: Stir in the coconut milk and salt. Simmer for 3-4 minutes, allowing the curry to thicken slightly.
6. Finish & Serve: Finally, drizzle with coconut oil and add the fresh curry leaves. Give it one last mix and serve hot with steamed rice.

Expert Tips

• Don’t overcook the peas! You want them tender, but still holding their shape.
• Taste as you go. Adjust the salt and chili levels to your preference.
• Fresh is best. Using fresh ginger and curry leaves will really elevate the flavor.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your coconut milk doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

If you’re sensitive to heat, reduce the number of green chilies or remove the seeds before adding them. For extra spice, add a pinch of cayenne pepper.

Festival Adaptation (Onam/Harvest Festivals)

This curry is often made during Onam and other harvest festivals in South India. It’s a symbol of abundance and prosperity. My aunt always adds a small piece of jaggery for a touch of sweetness during these celebrations.

Serving Suggestions

This curry is best served hot with a side of fluffy steamed rice. It also pairs well with roti or paratha. A dollop of yogurt on the side can help cool things down if you’ve added a lot of chilies!

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. The flavors actually develop even more overnight!

FAQs

What is the best way to prepare winter melon for this curry?

Peel the winter melon and remove the seeds. Then, simply chop it into bite-sized cubes. It’s a pretty straightforward vegetable to work with!

Can I use dried black-eyed peas instead of pre-soaked?

Yes, you can! But you’ll need to increase the cooking time significantly – around 30-40 minutes.

What if I don’t have an Instant Pot – can I cook this on the stovetop?

Absolutely! Combine all the ingredients in a pot, bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the peas are tender.

Can I adjust the thickness of the curry?

Definitely! If you want a thicker curry, simmer for a longer time to allow more liquid to evaporate. If you want a thinner curry, add a little more water.

What other vegetables can I add to this curry?

Feel free to experiment! Potatoes, carrots, or even spinach would be delicious additions.

Enjoy this taste of home, and let me know what you think! I hope this Black Eyed Peas & Winter Melon Curry becomes a new favorite in your kitchen too.