Why You’ll love this Recipe
Ingredients - Notes and Substitutions
Black Eyed Peas - In India, we typically use dried black eyed peas for cost efficiency and texture. Canned beans work as well and cut down on the cook time. Ginger - The beans are boiled with grated ginger with aids in digesting the beans. Tomatoes - I prefer to use quality vine or roma tomatoes and chop it very finely with a chef’s knife. Canned tomato puree can also work just fine. If you’d like to use more fresh tomatoes, use up to 4 roma tomatoes and double the amount of spices. Onion - A yellow onion or red onion work for this curry. Spices - For spices, we’re using cumin seeds but if you don’t have the seeds then you can use ½ teaspoon of ground cumin. For ground spices, we’re using turmeric, garam masala, kashmiri chili powder, asafoetida, and ground coriander. Asafoetida can be substituted with amchur, garlic, or omitted if unavailable. Kashmiri chili powder is a really mild chili powder, so you can also use paprika with some cayenne. Achaari Masala is a pickling spice mix and can be substituted with lemon juice and a pinch of sumac. Lemon / Lime - Acidity brightens this rich curry.
Instructions
Remove the curry from heat and stir in chopped cilantro. Then, you’re ready to enjoy your Indian Black Eyed Peas Curry! This dish is made with tender black eyed peas boiled with turmeric and ginger to aid digestion. Then, the beans are tossed in a rich, spiced onion-tomato gravy. It’s delicious as a weeknight dinner served with roti or rice.
Lobhia Masala is a nutritious, plant-based curry. The beans are tender and absorb plenty of flavor. It’s a great source of protein for vegetarians and a wholesome meal with roti or basmati rice. Consuming black eyed peas on New Years Eve is popular in many cultures to bring good fortune and good luck!
Storage Instructions
More Indian Main Dishes to try
Recipe
I also recommend serving it with a sabji like Aloo Methi Sabji for a nutritious, filling meal. Freeze the curry for up to a month. I love these souper cubes for freezing curries and reheating them stovetop. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
