Spicy Black Eyed Peas/beans Recipe
Simple and easy recipes are my forte. While I do like to make elaborate and tough-to-make-at-short-notice types of  food, I also like to make meals which are done with least effort and time. 'Cos day to day, recipes like these are what I reach out for. The only care I take in every meal is inclusion of protein. At least in some quantities. More so rather than just  for nutrition sakes, I also have an hidden agenda of such foods helping us to get filled up faster! I am surprised at many westerners who assume and take it for granted that eating vegetarian food is the surest way of having that dratted slim look! Sorry to burst your bubble, it sure isnt!
Spicy Black Eyed Peas/beans Recipe
Its the same old principle which we all hate but unfortunately is here to stay - calories intake - calories expended! Doesn't matter if you eat a vegetarian stew but if you think lazing around all day doing no physical activity will keep you slimmer, then naaah! You are better off eating the hamburger and playing a game of soccer for 2-3 hours! So keeping all those in mind, here is a simple yet hearty meal which will not only keep one healthy but also ensure that little goes a long way. I enjoy it both with rice and chappathi (roti). Spicy Black Eyed Peas/beans Recipe You can add some coconut if you please to make it utterly delicious, but if you are trying to keep of cholesterol, omit it. Also if you are suffering from diabetes, then its sure one big taboo! But frankly, this one pot stew does not need those frills to make it taste better. Its good the way it is. Try it, you will agree too :)
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • 1-1/2 cups black eyed beans/pea, soaked overnight (or canned)
  • 1 red onion,chopped
  • 1-2 tsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds (optional)
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder (or as per taste)
  • pinch of asafoetida
  • 2-3 medium tomatoes, chopped
  • 1/2 tsp sugar
  • salt to taste
  • cilantro/coriander leaves to garnish
1. Saute the seeds in 1 tsp of oil. When the aroma starts wafting add the onions and the ginger-garlic paste.
2. Once the onions are soft, add the beans. Add the chilli powder, turmeric and asafoetida.
3. Saute it for a minute. Then add the tomatoes, garam masala, sugar and the salt along with little water.
4. Bring it to a boil, cover and then simmer for 10-15 minutes or until the beans become soft.
5. Make sure they still retain their shape and are not mushy. of course, if you like it that way, go ahead. To each their own :)
If you think, the gravy is not thick enough, then you can mash few black eyed peas to make it thick. Garnish it with the herbs and serve hot. Spicy Black Eyed Peas/beans Recipe

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2 Member Reviews

By Ramya on Aug 13, 2010

Hey Dk.

Loved this recipe..made it twice..it was awesome..

Recipe Image

By Lata on Jun 7, 2010

I followed mostly the recipe given by DK. Omitted the garlic as I did not have them on hand. Cooked the peas separately first. I roasted and powdered to make my garam masala, which i prefer to do as they taste better freshly ground.

The one thing I might add the next time will be some amchur for the tangy taste. This was just a bit sweet owing to the tomatoes.


By Rebeca on Nov 28, 2012

:-P Just fantastic, I didn't have tomatoes, but still came out lovely a new flavor that we all want in our tables. Loved it!!! thank you to the inventor of this recepie

By Gilbert on Nov 12, 2010

Made some rajma yesterday. Came out excellent even though it came out more continental than I'd like. I've scoured enough cooking sites and your's makes it so much easier. I'd have to say the photos make all the difference.

By Columbus Foodie » Blog Archive » April 2010 Roundup on Jun 26, 2010

[...] Cilantro-Pesto Salmon with Roasted Sweet Potatoes and Poblano Peppers from Cara’s Cravings, Spiced Black Eyed Peas from Chef in You, Fast Taco Rice from Chef Tess Bakeresse, Roasted Red Pepper and Feta Rice and [...]

By Bhushan on Apr 20, 2010

Being out of home for gud 20 years made be a self taught chef. I am too fan of such simple yet nutritious vegetables. You take lot of pain in putting the recipes through photos and commenst, I wonder what stops you from making the video instead ? Any way thanks a lot for the recipe gonna cook today for dinner.

By We are what we eat, really! | Heart and Mind on Apr 19, 2010

[...] Spicy Black eyed peas and Eggless Chocolate cake from D and K of Chef in you blog. [...]

By Megna on Apr 16, 2010

The dish looks yum and I would make them with phulkas :) I luv the aroma of fennel seeds. But do you add it while garnishing or while sauteing?

I usually add them while sauteeing. But sometimes when I have the patience or enthu, I temper them separately and add them towards the end! :) --DK

By Ramya on Apr 12, 2010

Nice! But Black-eyed peas needn't be soaked over night. Even 30 mins of soaking and pressure cooking it to two whistles, cooks it perfect.

Oh yes, I agree with you rams..but I soak it and discard the soaking water to reduce its flatulence creating properties. Works like a charm every time :) --DK

By Spice Rack on Apr 10, 2010

This is a complete healthy meal for me, regular herbs and spices from the spice rack are used and it really looks so tasty. A perfect dinner for everyone.

By Patrick on Apr 9, 2010

I like how you expound on the fact that calories is still important. Even though I am still overweight I have lost 50 pounds since becoming vegan. Movement is the best way to lose cause Fruits still contains Carbohyrates. And Carbs should always be used unless you want them to turn into fat. But nonetheless this is a good recipe that I will definitely try.

By Sashi on Apr 8, 2010

Is it enough to cook the bean in pan for 15 min to get it soft ? I thought all beans should be pressure cooked before adding.

The black eyed peas cook faster than most beans. If you have soaked it overnight, it cooks considerably faster than regular beans. 15-20 min should give you the soft yet not mushy consistency. I dont do it in the pressure cooker since I manage to make it mushy almost all the time ;) but I am guessing one whistle, max 2 should do the trick --DK

By Priti on Apr 8, 2010

I make nearly same way but it never looked this gud...lovely clicks

By sayantani on Apr 8, 2010

thats a favourite with rotis at my place. we all enjoy it this way. looks lovely.

By Priya on Apr 8, 2010

Fantastic side dish for rotis, protein packed spicy black eyed peas makes me hungry.

By Naksha on Apr 7, 2010

Looks very easy. Will surely try it :-|

By Sharmilee on Apr 7, 2010

Wow looks perfect for rotis....luv ur version!