Black-eyed peas curry is a delicious vegan curry made with black-eyed beans or cowpeas. When made in an
The recipe I am sharing here is the South Indian version of the curry and is from the Mangalore region in Karnataka. This popular Mangalore-style gassi has a unique masala paste made with spices, onion, tomato, and coconut. It is creamy, spicy, unique, and very different from any regular lobia masala curry.
Why you will love this recipe
- This black-eyed peas curry is vegan and gluten-free.
- It is unique and different from regular curries.
Black-eyed peas: Dried peas are used in this dish, which is soaked and cooked (see tips section below).
Spinach: Spinach is an optional ingredient. Both frozen and fresh spinach work for this dish.
Masala base: A masala paste is prepared using spices, coconut, onion, tomato, green chili, garlic, and tamarind. The whole spices I use are cumin seeds, coriander seeds, fenugreek seeds, and dried red chili. The whole spices can be replaced with powdered spices.
See the recipe card for full information on ingredients and quantities.
I have used 1½ cups of dried peas in this recipe. After soaking it, I get 4 cups of soaked peas. You can adjust the amount as per your preference.
When making the masala paste, grind the dry whole spices first and then add the other wet ingredients and water. This will ensure the whole spices are ground into a fine powder. Alternatively, you may replace the whole spices with powdered spices and grind everything together.
This dish is great for meal prep. Make the masala base beforehand and store it. It can be stored in the refrigerator for up to three days and can be frozen for up to three months.
You can use canned beans for this dish. In that case, pressure cook the curry for 2 minutes and do a quick release of the pressure (see the table below).
Adjusting cooking time for black-eyed peas
Here is a guide to adjusting the cooking time for black-eyed peas depending on the soaking time.
|Soaking Time||Cooking time for firm beans||Cooking Time for softer beans|
|No soaking||25 minutes||30 minutes|
|1-2 hours||15 minutes||18 minutes|
|4-6 hours||12 minutes||15 minutes|
|Over 8 hours (or overnight)||5 minutes||8 minutes|
I prefer to soak them before cooking. This not only reduces the cooking time but also helps remove the phytates. However, if you have not planned ahead, you can use dried peas instead. See the table above to adjust the cooking times of black-eyed peas.
No, they are not the same bean. Black-eyed peas are a popular legume that is popularly used in Indian cooking. They are also popular as cowpeas or black-eyed peas. It is called lobia in Hindi, alasandi kaalu in Kannada, kala vatana in Marathi, vellai karamani in Tamil, and bobbarulu guggullu in Telugu. Black peas are cooked purple podded peas that are popular in the UK.
Yes. Brown chickpeas (kala chana) work very well for this dish. It also tastes good with lima beans. Keep in mind that the cooking time will vary if the beans are changed.
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Instant Pot Black Eyed Peas Curry
For the masala base
- Soak the black-eyed peas in water for 8 hours or overnight (see tips section above).
- In a mixie jar or grinder, take coriander seeds, cumin seeds, fenugreek seeds, dried red chili, and rice. Grind into a fine powder.
- To this powder, add onion, tomato, green chili, tamarind, garlic, coconut, turmeric powder, and jaggery. Add a little water and grind into a smooth paste. Set it aside.
- Set the Instant Pot in saute mode and heat coconut oil. Add mustard seeds and let them splutter.
- Next, add curry leaves and the ground paste. Mix well and saute for 3 minutes (until the spices cook)
- Add coconut milk and deglaze the pot.
- Drain the water from the soaked beans. Add it along with spinach and 3 cups of water to the pot.
- Mix well and secure the lid of the IP. Set the IP in pressure cook mode for 8 minutes.
- Let the pressure release naturally for 10 minutes, then do a quick release of the pressure. Mix well and serve hot.