These Indian-Spiced Black-Eyed Peas first cook in the pressure cooker; then they’re finished on the stove with Indian spices, tomatoes, and fresh curry leaves if you have them! This tasty side dish is low-glycemic, vegan, meatless, gluten-free, dairy-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I never could find the herb called curry leaves in Utah, so I was thrilled when BlogHer editor Snighda Sen brought some for me to the BlogHer Conference in San Francisco last summer. Then on the last day of BlogHer I got the news about Sher, and didn’t feel much like cooking when I got home. Into the freezer went the curry leaves, where I forgot about them until a few weeks ago when I read that curry leaves can be frozen, and I finally tried cooking with them.
The first time I used them I didn’t take photos, but I liked them so much I decided I had to make something for Weekend Herb Blogging using curry leaves. I found this recipe for Curried Black-Eyed Peas at Lisa’s Kitchen, and it sounded intriguing. I’m pretty much a novice at Indian cooking, so I may have done some things in my interpretation of the recipe which aren’t really authentic! But even if my version isn’t authentically Indian, I loved the flavor of this spicy side dish with black-eyed peas, tomatoes, and delicious curry leaves.
And I’m excited to have another recipe for the growing collection of Pressure Cooker Recipes on the site. And pressure cookers are used a lot in Indian cooking, so this is a great addition.
The recipe called for cooking mustard seeds in hot oil until they pop, and then adding a mixture of spices all at once, so I measured the spices into this little bowl before I started that part of the recipe.
One thing I did that may not be authentic is to chop the curry leaves a little before adding them to the dish at the end, because the first time I used them the pieces seemed kind of big. Indian cooks, is there a reason they shouldn’t be chopped?
Here’s how the black-eyed peas looked on the stove when they were finished, a colorful and delicious dish! I’m guessing this would also be delicious even if you can’t find curry leaves, but they were certainly a flavorful addition.
Indian Spiced Black-Eyed Peas
(Makes about 6 side dish servings, recipe adapted from Curried Black-Eyed Peas from Lisa’s Kitchen.)
1 cup dried black-eyed peas
2 T olive oil or ghee (use olive oil for South Beach diet)
1 tsp. brown or black mustard seeds
2 tsp. sea salt
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. turmeric powder
(recipe called for 1/2 tsp. asafetida which I didn’t have)
1 cup slow roasted tomatoes (or use 1 cup chopped canned tomatoes or 1 cup chopped fresh tomato)
2 T tomato paste
1 tsp. green Tabasco sauce, or more (or use use fresh chopped green chile pepper)
handful of fresh curry leaves (I used about 1/2 cup curry leaves, slightly chopped, but I would use even more if I had plenty of them)
2-3 T thinly sliced green onion or chopped cilantro for garnish (optional)
Cook the black-eyed peas, using one of these methods (I used the pressure cooker):
~To cook black-eyed peas in pressure cooker, no need to pre-soak. Put the peas in pressure cooker and fill about half full with water. Lock lid, and cook 10-11 minutes at high pressure, then use quick-release method to release pressure. Drain and continue with recipe.
~To cook black-eyed peas in regular pan, first soak overnight in cold water to cover. The next day, drain water and put black-eyed peas in saucepan with water to cover by a few inches. Simmer over low heat until tender, about 40-45 minutes. Drain and continue with recipe.
Combine sea salt, ground cumin, ground coriander, turmeric, and asafetida (if using) in small dish. Heat olive oil or ghee in large non-stick frying pan. When oil is shimmering hot, add the mustard seeds and cook until they begin to pop, which will happen very quickly. When seeds start to pop, add ground spice/salt mixture and cook about 1 minute.
Add slow roasted tomatoes, tomato paste, green Tabasco sauce, and curry leaves, then lower heat, stir and cook 2-3 minutes, until tomatoes are slightly thickened and mixture is fragrant. (You will need to cook longer if you use canned or fresh tomatoes.) Stir in black-eyed peas and simmer about 10 minutes, until peas are hot and mixture is slightly thickened. Serve hot, sprinkled with sliced green onions or chopped cilantro if desired.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.