Slow Cooker Black-Eyed Peas Recipe – Authentic Indian Style

Last Updated on 2 months by Neha Deshmukh

Slow Cooker Black-Eyed Peas Recipe – Authentic Indian Style

Hey everyone! If you’re looking for a comforting, flavorful, and incredibly easy Indian dish, you’ve come to the right place. I’m so excited to share my slow cooker black-eyed peas recipe with you. It’s a family favorite, and honestly, it’s one of those meals that just feels like a hug in a bowl. I first made this when I was craving something hearty and flavorful but didn’t have a ton of time – the slow cooker saved the day!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s unbelievably simple – seriously, minimal effort is required. The slow cooker does all the work, developing a depth of flavor you just can’t achieve with quicker cooking methods. Plus, it’s packed with protein and fiber, making it a healthy and satisfying meal. And the best part? It tastes absolutely delicious! It’s a taste of home, and I can’t wait for you to try it.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Dried Black Eyed Peas
• 1/2 medium Onion
• 2 medium Tomatoes
• 2 cloves Garlic
• 2-inch cube Ginger
• 1 tbsp Oil
• to taste Green Chillies
• 2 cups Water
• to taste Salt
• to taste Red Chili Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Chaat Masala
• 1 tsp Garam Masala
• 1/2 tsp Cumin Powder
• 1 tsp Coriander Powder
• to taste Lime or Lemon Juice
• for garnish Cilantro

Ingredient Notes

Let’s talk ingredients for a sec! Using dried black-eyed peas is key for that authentic texture and flavor. Make sure to soak them for at least 4-6 hours, or even overnight, to reduce cooking time.

Now, about that chaat masala… it’s a total game-changer! It adds a tangy, savory, and slightly fruity flavor that’s so characteristic of Indian street food. You can find it at most Indian grocery stores, or online. Don’t skip it if you can help it!

Spice levels are super personal. My family likes a good kick, so I usually add a generous amount of green chilies and red chili powder. But feel free to adjust to your preference – I’ll give you some tips on that later. Also, regional variations exist – some families add a pinch of amchur (dried mango powder) for extra tang!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain those soaked black-eyed peas and transfer them to your slow cooker.
2. Next, let’s make the flavor base. Blend the onion, tomatoes, ginger, garlic, and green chilies with the oil into a smooth paste. Add a splash of water if needed to get things moving.
3. Pour that beautiful blended mixture over the black-eyed peas in the slow cooker.
4. Now for the spices! Add the water, salt, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, and red chili powder. Give everything a good mix to make sure the peas are nicely coated.
5. Cover the slow cooker and cook on high for 5 hours. After that, uncover it and cook for another hour. This helps the flavors meld and the sauce thicken up.
6. Once it’s done, stir in a squeeze of lime or lemon juice. This brightens everything up beautifully.
7. Finally, garnish with fresh cilantro.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in cooking time and texture.
• If the sauce is too thick, add a little more water. If it’s too thin, cook uncovered for a bit longer.
• Taste and adjust seasonings as you go. Everyone’s palate is different!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil when blending the spices.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala and chaat masala don’t contain any hidden animal products.
• Spice Level Adjustment (Mild to Spicy): Start with 1/4 tsp of red chili powder for mild, 1/2 tsp for medium, and 1 tsp or more for spicy. Adjust the number of green chilies accordingly.
• Instant Pot Adaptation: You can adapt this recipe for the Instant Pot! Sauté the blended masala for 5 minutes, then add the peas, water, and spices. Cook on high pressure for 30-40 minutes, followed by a natural pressure release.
• Festival Adaptation (Makar Sankranti/Lohri): This dish is often enjoyed during Makar Sankranti and Lohri festivals in North India. Some families add a bit of jaggery (unrefined cane sugar) for a touch of sweetness.

Serving Suggestions

Serve this black-eyed peas curry hot with fluffy basmati rice or warm chapatis (Indian flatbread). A side of plain yogurt or raita (yogurt dip) can help cool things down if you’ve gone heavy on the spices. A simple onion and tomato salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop! You can also freeze it for up to 2 months.

FAQs

What are black-eyed peas called in India?

Black-eyed peas are known as lobia in Hindi and chawli in Marathi.

Can I use canned black-eyed peas in this recipe?

While you can use canned black-eyed peas, the flavor and texture won’t be quite the same. If you do, reduce the cooking time significantly – about 1-2 hours on low should be enough.

How can I adjust the spice level of this dish?

As mentioned earlier, adjust the amount of green chilies and red chili powder to your liking. You can also remove the seeds from the green chilies to reduce the heat.

What is Chaat Masala and where can I find it?

Chaat Masala is a blend of spices commonly used in Indian cuisine, known for its tangy and savory flavor. You can find it at most Indian grocery stores or online retailers like Amazon.

Can this be made ahead of time?

Absolutely! You can make this a day or two in advance. The flavors will meld even more beautifully overnight. Just reheat gently before serving.