Black Eyed Peas Curry

We are under a Winter Storm warning and the snow has been falling non stop like it would go out of fashion. What better way then bring Hygge home with some warm spicy aromatic curry, cooking in your kitchen, with ingredients available in your pantry, since driving out to do your grocery in this weather would be beyond crazy.


A piping hot spicy curry it would be, for lunch I thought as I washed the black beans that I had soaked last night under running water.Haven’t had this as a staple while growing up, have occasionally tasted it, too few times times to recollect from memory,  a few years ago while browsing through the net came across a Punjabi recipe for using Lobia/Black beans in a curry,  tried it, turned out good, ever since have become a fan of black beans. Somehow today’s weather seemed to motivate me to try the black beans more in a South Indian curry recipe, hence this is more South Indian with a touch of Gujarati flavor of adding Gur/Jaggery, again another recently acquired trait since a Gujarati friend of mine keeps talking about adding Gur in all her recipes. I have never added Gur/Jaggery in a spicy curry before except my bitter gourd curry, this seems to be a new trend shift, in my cooking and I am loving it, a little sweet in a dish hurt no one !

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Black Eyed Peas Curry

Black Eyed Peas Curry

Recipe by Maya Shetty
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Prep time

Cooking time


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  • 1 1/2 cup Dried black eyed peas, soaked overnight

  • 1 big Onion (finely sliced)

  • 3 -4 Garlic cloves (crushed)

  • 2 -3 Cloves

  • 1 -2 Cardamom

  • 1 ‘ Cinnamon

  • 1 Tomato cubed

  • 1 tsp Cumin powder

  • 1 tsp Coriander powder

  • 1/2 tsp Turmeric powder

  • 2 tsp Chili powder

  • 1 tbsp Gur/Jaggery/ Cane sugar (powdered)

  • Cilantro/Coriander leaves for garnishing

  • 1 tbsp Coconut Oil

  • Salt – to taste


  • Warm coconut oil in a wok, add the cardamom, cinnamon, cloves . To this add the garlic, saute a little till the raw smell disappears.
  • Now add the onions and tomatoes & saute them till they turn golden brown and soft.
  • To the above, add all the spice powders one by one and keep stirring till the raw smell disappears.
  • Pressure cook the black eyed pead with a little salt and water for upto 3 whistles.Now add the pressure cooked black beans to the above along with the salt and water used for pressure cooking.
  • Cover with lid and allow it to cook,( after adding Gur/Jaggery to the mix) for 10 minutes or so, when the curry starts to boil.
  • Simmer for a few minutes, remove from stove and serve hot with rice or flattened Indian bread.


  • High in protein, can be eaten as a soup too.

For my other recipes mentioned in this post published earlier, please follow the links below :

  1. Punjabi Lobia Masala/Black eyed Beans Curry
  2. Bitter Gourd Curry using Jaggery/Gur :

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