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4.50 from 4 votes

Black Eyed Peas Masala

Try this Black-Eyed Peas Masala for a delicious Indian-inspired meal packed with plant-based protein and plenty of beneficial fiber.
Course dinner, lunch
Keyword Plant-based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 med tomatoes, pureed can sub 1 cup canned pureed tomato
  • 1 tbsp avocado oil
  • 1 small cinnamon Stick
  • 1 bay leaf
  • 3 cloves
  • 2 cardamom pods
  • 1 tsp cumin seeds
  • 1/2 inch piece of ginger grated
  • 3 cloves of garlic minced
  • 1 large onion finely chopped
  • 1 birdseye chili diced (deseed for less heat)
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 2 cans of black-eyed peas drained and rinsed
  • 1.5 cups water
  • fresh chopped cilantro for garnish

Instructions

  • MAKE your tomato pureè using a small blender and keep aside.
  • HEAT avocado oil in a medium to large pot on a medium flame, and add your whole spices - cinnamon stick, cloves, bay leaves, and cardamom. Let them heat through till they become fragrant.
  • ADD the cumin seeds and let them sizzle for a few seconds.
  • STIR in the ginger and garlic and cook for about 30 seconds.
  • ADD the finely chopped onions and sautè until it turns light brown. This should take about 3 minutes.
  • STIR in the green chili, and tomato purée and simmer for another 3 minutes.
  • ADD your powdered spices - turmeric, paprika, cumin, coriander, and garam masala, mix well and let the mixture simmer for 3 to 5 minutes to allow the flavors to come together.
  • ADD your black-eyed peas along with 1.5 cups of and simmer for 5 minutes.
  • SMASH the black-eyed peas gently a bit for the gravy to thicken.
  • TURN OFF the stove, taste for seasoning, and garnish with fresh chopped cilantro.