Black Eyed Peas Curry: A Rich Platter Of Protein And Fiber
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Known by the names of Lobia, Rongi, or Chawli, Black Eyed Peas has various roles to play on the Indian food plate. Extremely rich in protein and fiber, with no addition of onion and garlic this Black Eyed Pea curry is a must-try. While in the states of North India the curry is made delicious with some fried onions, tomatoes, and a plethora of spices, this curry preparation is unique. A recipe coming from the ghettos of Karnataka, it is the inclusion of curry leaves, tamarind, and jaggery that makes this curry appealing. Serve with a bowl of rice or soft fluffy dosa it will be relished no matter what.

The Humble History Of Protein-Rich Pulse

Looking into the origin of the Black-eyed pea, it takes the search to West Africa. There are shreds of evidence that also point toward its cultivation being done in China as well as India since prehistoric times. Whereas, there are also accounts of the pulse being grown since the 17th century by African slaves in Virginia.

As the African slaves were made to travel to India and other parts of the country, they brought with them the crop to India as well.


  • 2 cups of overnight soaked Black-eyed peas
  • 1 Ridge Gourd
  • 1 lemon-sized Tamarind
  • 1.5 tsp Jaggery powder
  • Salt
  • To Roast And Grind:
  • 1 stick Cinnamon
  • ½ tsp Hing
  • ½ tsp Fenugreek seeds
  • 1.5 tbsp Coriander seeds
  • ¾ tsp Cumin seeds
  • 4 dry Red chillies
  • A spring of Curry leaves
  • ½ cup grated Coconut
  • Oil
  • To Temper:
  • ½ tsp Mustard seeds
  • ½ tsp Udar Dal
  • A few Curry leaves
  • Oil


  • Wash and transfer the black-eyed beans, ridged gourd, salt, and water to the pressure cooker. Add enough water for the ingredients to submerge. Cook for about four to five whistles.
  • Meanwhile, over medium heat place the pan and add oil. To this add cinnamon stick, hing, and fenugreek seeds. Roast for a few seconds. Then add cumin seeds and fry until it splutters.
  • Then add the coriander seeds and roast until it turns brown. Add the red chillies, and curry leaves. Roast for a few seconds. To this add the grated coconut; turn off the heat and sauté for a few seconds.
  • Then transfer this mixture to a grinder, add water and grind it into a fine paste.
  • Meanwhile, remove a cup of boiled black-eyed pea and reserve it on the side. To the rest of the pulse add the juice of the soaked tamarind, jaggery, and turmeric powder. Mix all this well and bring to a boil.
  • To this boiling curry add the grounded masala and mix it all well. Let it simmer on low flame. Meanwhile, grind the remaining black-eyed pea and add it to the boiling curry along with salt. Mix it all and let it simmer.
  • In another pan, over medium heat add oil, mustard seeds, urad dal, and curry leaves. Let it splutter. Then pour over the boiling curry. Serve.

This absolutely delicious Black Eyed Pea can be served with Rice, Poori, or Chapati. Of course, you can adjust the level of spices. With the addition of coconut, this curry becomes rich in flavours and creamy, which makes it appealing at the same time. Try it out for the family dinner and see relatives relishing it beyond imagination.