Protein Packed Black Eyed Peas Curry/Stoup
Simple yet super rich in protein, folate, and fiber. Combination of vegetables, beans, and spices turns into a hearty One-Pot meal.
The first time I tried black eyed peas in a curry sthttps://truev.co/protein-packed-black-eyed-peas-curry-stoup/#watchfyle was back in 2009 when I used to live in Seattle. Growing up in India, I used to see them in the stores as “Chowla”, but never tried at my home. I remember eating smaller red (Red Chowli) version of these beans instead. My friend/neighbor, who is also a talented cook, shared a bowl of this curry with us in Seattle and I remember gobbling it up all by myself 
This recipe is super easy to make. It cannot get healthier than this!
I prefer a traditional pressure cooker to cook this curry but an electronic pressure cooker such as InstaPot will also work just fine.
Black eyed peas don’t take as long to cook as other beans/legumes; however I prefer soaking them at least for 2 hours if possible. Not only it reduces cooking time, but also reduces phytic acid when pre-soaked. You can serve this curry over Plain rice or have it with Roti/Chapatti. I also prefer a bowl of this curry with a piece of toasted French baguette and it feels like I am having a warm & hearty, super flavorful chunky stoup!
Servings: 4-5
Cooking time: 20 minutes
Ingredients
» 1 cup dried black eyed peas
» 2 cups of water
» 2 tablespoons oil (Any)
» 1 tsp cumin seeds
» 1 tsp Mustard Seeds
» 1 tsp Sesame seeds
» ½ cup chopped cilantro
» 2 diced tomatoes
» 1 tsp maple syrup (optional) – a bit of sweetness brings out overall flavor
» 2 tsp lemon juice
» 1 zucchini squash yellow or green -I took ½ & ½ each
» 1 ½ cup diced bottle guard (you may replace it with 1 more zucchini)
Take the following Vegetables & chop everything in the chopper (to make life easier):
» 1 cup Spinach or Kale » 6-8 baby carrots » About an inch big fresh ginger – peeled
» 1-2 Garlic cloves » 1 small green chili pepper » 1 small onion (optional)
Spices
• 1 tsp Asafetida
• 1 ½ tsp Garam masala
• 2 tsp Turmeric powder
• 2 tsp ground Coriander (optional)
• 2 tsp ground Cumin
• 2 tsp salt & Cayenne (Adjust to taste)
Lets get it started: Wash the beans thoroughly and soak for 1-2 hours. Drain and set aside.
Method 1: Stovetop Pressure Cooker:
≈ Heat the oil on medium high flame and add Cumin, Mustard, and Sesame seeds
≈ You may add Turmeric, Cayenne, Garam Masala, and salt at this point
≈ Sauté variety of squash and finely chopped vegetables mixture for about a minute
≈ Add remaining spices, lemon juice, maple syrup, drained beans with 2 cups of water
≈ Let it cook for 2 minutes on medium high flame. Taste and adjust the spices per your requirement if needed
≈ Cover the pressure cooker with whistle and cook the beans up to 3 whistles
≈ Release the pressure manually and give it a quick stir ≈ Garnish with Cilantro! Wooohooo Steaming hot hearty Black Eyed Peas Curry is ready!
Method 2: InstaPot:
≈ Press the sauté, and add the oil. After about a minute, add Mustard, Sesame and Cumin seeds. After a minute, add all the spices and vegetables. Stir-fry for 6 minutes or until vegetable starts releasing water.
≈ Add drained black eyed peas, 2 cups of water, lemon juice and maple syrup. Taste and adjust the spices per your requirement if needed.
≈ Mix well. Cook for about 18-20 minutes at high pressure.
≈ Used Natural Release Pressure Option for this recipe.
≈ Garnish with Cilantro and a wedge of Lemon, Enjoy!
Did you try this recipe?
I would love to hear your comments and feedback!
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