Black Eyed Peas Recipe | Black Eyed Peas Curry (2024)

A robust and spicy curry full of flavors is what the Kerala style Black Eyed Peas Recipe is. Made with black eyed peas which are also referred to as black eyed beans, this Black Eyed Peas Curry recipe is not just cooked in coconut oil but also finished with a generous drizzle of the same. The robust flavorful curry is made with many spices plus herbs and this elevates the taste of the overall dish. This delicious curry can be a unique feature in your home menu once a while. Go for it!

About Black Eyed Peas Curry Recipe

This Black Eyed Peas Recipe or the fiery masala curry that features black eyed peas and is a special of the cuisine of Kerala, can be referred to as closely related to its counterparts from other regions of India.

For instance, Punjab has its Lobia Masala made in an onion-tomato gravy and the Gujaratis love their lobia curry made in a gram flour-tamarind gravy.

Black eyed beans or cowpea, also called as lobia or rongi in Hindi and chawli in Marathi is quite an underrated legume when it comes to personal preferences of people. It is an excellent source of nutrients which is super for the health.

But because of its unpopularity, it can be rightly called as a ‘healthy hidden gem.’ Though it is a native to Africa, it is also cultivated in Asia/Southeast Asia, Latin America and some parts of south United States.

As much as the traditional choice of legume for making this recipe of curry is mostly black eyed beans or lobia, it can also be prepared with red cowpeas. It is going to be just as delicious as the original.

This Black Eyed Peas Recipe recipe is one of the chosen ones from my dad’s recipe book. I take the same ingredients and make a yummy curry with black eyed beans and sometimes even mushrooms.

This Black Eyed Peas Curry recipe also uses both whole as well as powdered spices. Thus, has piquant, aromatic and has complex flavors. To cut down on the spice level, the quantity of black pepper and red chili powder can be reduced.

Pairing this curry with a simple steamed rice would be the ideal thing to have a homely wholesome meal ready in a matter of minutes. It can also be savored with Naan, Appam, Idiyappam, Parotta or soft dosas like Poha Dosa, sponge dosa or Neer Dosa.

This Kerala special lobia curry is an easy recipe and if you have an affinity towards this particular legume, you must definitely give it a try.

Step-by-Step Guide

How to makeBlack Eyed PeasCurry

Cook Black Eyed Peas

1. Rinse1 cupdried black eyed beans in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.

I have cooked the beans in a stovetop pressure cooker. You can also cook them in a pan on the stovetop or in the Instant Pot adding water as needed.

Note that cooking black eyed beans in a pan/pot with water will take more time.

If using canned black eyed peas, then follow the the recipe from step 5 onwards. Drain the water from the peas and rinse them a few times in water before proceeding with the recipe.

2. Add 2.5 cups water.

3. Pressure cook on medium heat for 10 to 12 whistles.

4. When the pressure settles down naturally, open the lid and check if the beans are cooked well. Using a strainer or colander, drain the water and set the cooked beans aside.

The beans have to be completely cooked but not mushy or pasty. If they are under cooked, then add some more water and pressure cook for a few more whistles.

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

Sauté Aromatics

6. Heat3 tablespoons coconut oil in a pan.

7. Keep heat to a low, add1 teaspoon mustard seeds and let them crackle.

8. When the mustard seeds crackle, then add ½ teaspoon cumin seeds. Let cumin seeds splutter.

9. Now addthe following spices:

• 2 pieces each of 1 inch cinnamon
• 2 green cardamoms
• 4 cloves
• 1 dried red chili (seeds removed)

Fry for 1 to 2 seconds till the spices are fragrant.The frying of the spices should be done on low heat.

10. Add ⅓ cup chopped pearl onions (or ⅓ cup chopped onions or shallots). Give a stir.

11. Add8 to 10 curry leaves.

12. Then add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

13. Add2 tablespoons chopped fresh coconut.

14. Mix well.

15. Add ¼ teaspoon black pepper, slightly crushed.

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16. Mix and sauté till the onions become translucent.

17. Now add½ cup chopped tomatoes and2 green chilies, slit.

18. Mix well.

19. Then addthe below listed ground spices:

• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala powder (optional)

20. Mix again and begin to sauté tomatoes on a low to medium heat, till the tomatoes soften and become 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.

21. Now add1.5 cups water or add as required.

Make Black Eyed Peas Curry

22. Add the cooked black eyed peas.

23. Season withsalt as per taste.

24. Mix again.

25. On a low to medium-low heat, simmer Black Eyed Peas Curry for 10 to 12 minutes or till the gravy thickens. With a spoon, mash some black eyed beans to thicken the gravy.

26. Once the curry is done, switch off the heat and add3 to 4 curry leaves. Also drizzle1 teaspoon coconut oil.

Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.

27. Serve Black Eyed Peas Curry with steamed rice or Indian breads of your choice. You can garnish the curry with coriander leaves if you want.

Expert Tips

1. Use black eyed beans that are within their shelf life and fresh. Do not use aged beans as they takes a lot of time to cook and do not taste good.
2. The time to pressure cook the black eyed peas will depend on the quality of beans.
3. If cooking black eyed peas in a pot – rinse and soak beans in enough water for 4 to 5 hours or overnight. Then boil black eyed beans with 3 to 4 cups of water with ½ teaspoon of salt till they are softened and well cooked.
4. If the black eyed beans are undercooked add some more water and pressure cook for a few more whistles. Keep in mind not to overcook the beans as they become mushy or pasty.
5. The spices should be fried on low heat or else they have a chance of burning.
6. While cooking the curry, mash some black eyed beans with a spoon to thicken the gravy.
7. To reduce spiciness, add less black pepper and red chili powder.
8. Instead of adding the coconut slices while sautéing, you can also fry them separately in oil till they become golden and crisp, then garnish the dish with these fried coconut slices.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Black Eyed Peas recipe post from the archives, first published in June 2010 has been updated and republished on November 2022.