Black Eyed Peas Recipe | Black Eyed Peas Curry

Step 1

Rinse the black eyed peas in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.

Step 2

Add 2.5 cups water.

Step 3

Pressure cook for 10 to 12 whistles on medium heat. Timing will vary on the quality of vellapayar.You can also cook the beans in an Instant Pot or in a pan on the stovetop adding water as needed.

Step 4

When the pressure settles down naturally, open the lid and check if the beans are cooked well. The beans have to be completely cooked but not mushy or pasty. If they are undercooked, then add some more water and pressure cook for a few more whistles.

Step 5

Using a strainer, strain the beans and discard the water or liquids from the cooker.

Step 6

When the beans are getting cooked, you can prep the other ingredients. Chop pearl onions (shallots or onions), tomatoes, ginger, garlic and green chilies.

Step 7

Heat 3 tablespoons coconut oil in a pan.

Step 8

Keep heat to low, add the black mustard seeds and let them crackle.

Step 9

When the mustard seeds crackle, then add cumin seeds. Let cumin seeds splutter.

Step 10

Now add the cinnamon sticks, green cardamoms, cloves and dry red chili. Fry for 1 to 2 seconds till the spices are fragrant. The frying of the spices should be done on low heat.

Step 11

Add the sliced pearl onions or shallots or onions. Give a stir.

Step 12

Add curry leaves, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

Step 13

Also add chopped fresh coconut and mix well.

Step 14

Next add black pepper, slightly crushed.

Step 15

Mix and sauté till the onions become translucent.

Step 16

Now add chopped tomatoes and slit green chilies. Mix well.

Step 17

Add turmeric powder, red chili powder, coriander powder and garam masala powder (optional).

Step 18

Mix again and begin to sauté tomatoes on a low to medium heat till the tomatoes soften and look mushy.When sautéing the tomatoes, you can add a few tablespoons of water if the tomato mixture dries up or starts sticking to the pan.

Step 19

Add 1.5 cups water or add as required depending on the consistency preferred.

Step 20

Add the cooked black eyed peas.

Step 21

Season with salt as per taste, mix again.

Step 22

On a low to medium-low heat, simmer the curry for 10 to 12 minutes till the gravy thickens. With a spoon, mash some beans to thicken the gravy.

Step 23

Once the Black Eyed Beans Curry is done, then switch off the heat and add 3 to 4 curry leaves. Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.

Step 24

Serve Kerala style Black Eyed Peas Curry with steamed rice, roti, paratha or naan or soft dosas. You can garnish the curry with coriander leaves if you like.