Yellow Eyed Peas Recipe – Indian Snack with Carrot & Coconut

Last Updated on 5 months ago by Neha Deshmukh

Yellow Eyed Peas Recipe – Indian Snack With Carrot & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful yellow eyed peas snack. It’s a dish my nani (grandmother) used to make, and the aroma always filled the house with warmth. It’s perfect as a quick evening snack, a side dish with your meals, or even a light lunch. Trust me, you’ll love it!

Why You’ll Love This Recipe

This yellow eyed peas recipe is a winner for so many reasons. It’s packed with protein, super easy to make (even on busy weeknights!), and bursting with delicious Indian flavors. Plus, the combination of the peas, sweet carrot, and fresh coconut is just chef’s kiss! It’s a little different from your usual chana masala or ragda, offering a unique and satisfying taste.

Ingredients

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

• ?? Cup Yellow eyed peas
• 1 Carrot, chopped
• ?? Cup Onion, chopped
• 2 Cups Water
• 1 teaspoon Urad dal/Split black gram
• ?? teaspoon Mustard seeds
• 1?? tablespoon Grated coconut
• 1 teaspoon Olive oil
• ?? teaspoon Cumin powder
• ?? teaspoon Red chili powder
• 1 Red chili
• ?? teaspoon Salt

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Yellow Eyed Peas: A Nutritional Powerhouse

Yellow eyed peas, also known as chola, are a fantastic source of plant-based protein and fiber. They’re also relatively quick to cook compared to other dried beans. About 1 cup of dried peas yields around 3 cups cooked.

Urad Dal: The Significance of Split Black Gram in South Indian Cuisine

Urad dal adds a lovely nutty flavor and helps bind the dish together. It’s a staple in South Indian cooking, often used in idli and dosa batters. If you don’t have it, you can substitute with chana dal, but the flavor will be slightly different.

Mustard Seeds: Tempering & Flavor Release

Don’t underestimate the power of mustard seeds! They’re key to that classic Indian tempering (tadka) and release a wonderful aroma when heated in oil. Make sure to use good quality mustard seeds for the best pop.

Grated Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get your hands on it! It adds a beautiful sweetness and texture. However, unsweetened desiccated coconut works perfectly well in a pinch. About 1 tablespoon of desiccated coconut is equivalent to 1 tablespoon of fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the yellow eyed peas overnight. This helps them cook faster and become nice and tender.
2. Drain the soaked peas and pop them into your pressure cooker with 2 cups of water. Cook for about 25 minutes, or 4-5 whistles. Once cooled, drain any excess water and set aside.
3. Now, heat the olive oil in a skillet over medium heat. Add the mustard seeds, urad dal, and red chili. Wait patiently until the mustard seeds start to crackle – that’s when you know the flavors are releasing!
4. Add the chopped onion and carrot to the skillet. Cook for about 2 minutes, until they start to soften.
5. Finally, add the cooked peas, grated coconut, cumin powder, chili powder, and salt. Give everything a good stir to make sure all the flavors are well combined.
6. Cook for another 5-7 minutes, stirring occasionally, until everything is heated through.

And that’s it! Your delicious yellow eyed peas snack is ready to enjoy.

Expert Tips

• Don’t overcook the peas! You want them to hold their shape.
• Adjust the amount of chili powder to your liking.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

• My friend Priya loves adding a handful of chopped spinach to this recipe for an extra boost of nutrients.
• For a tangier flavor, my mom always adds a small piece of tamarind pulp while cooking the peas.
• If you’re feeling fancy, garnish with some chopped cilantro before serving.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free.

Spice Level Adjustment (Mild to Spicy)

Want to tone down the heat? Reduce the amount of chili powder or omit the red chili altogether. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of chili powder.

Festival Adaptation: Incorporating into Makar Sankranti Celebrations

This dish is a wonderful addition to a Makar Sankranti spread! It’s a light and healthy option alongside the traditional sweets and savory snacks.

Serving Suggestions

Serve this yellow eyed peas snack warm as a protein-packed snack, a side dish with roti or rice, or even as part of a larger Indian thali. It’s also great for lunchboxes!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What are yellow eyed peas and are they different from other peas?

Yellow eyed peas are a variety of field pea with a distinctive yellow eye. They have a slightly nutty flavor and a creamy texture when cooked. They’re different from green peas, which are sweeter and more tender.

Can I use a different type of dal instead of urad dal?

You can substitute with chana dal, but the flavor will be slightly different. Moong dal is another option, but it will result in a less traditional taste.

How can I adjust the spice level of this recipe?

Reduce or omit the chili powder and red chili for a milder flavor. Add cayenne pepper or a hotter chili powder for more heat.

Can this dish be made ahead of time?

Yes! You can cook the peas and prepare the tempering ahead of time. Store them separately and combine just before serving.

What are some other vegetables I can add to this recipe?

Feel free to experiment! Potatoes, tomatoes, and bell peppers would all be delicious additions.