Punjabi Black-Eyed Peas


  • 1 1/2 cups Black-eyed peas, washed
  • 2" piece ginger, chopped 1 ea
  • Garlic cloves, chopped 7 ea
  • 5 Tbsp Vegetable oil
  • 2 md Onions, chopped
  • 2 tspCoriander, ground
  • 1 tsp Cumin, ground
  • 1 lrg Tomato, chopped
  • 1/3 cup Coconut cream
  • 1/2 tsp Cayenne
  • 1 1/4 tsp Salt
  • 2 Tbsp Cilantro, chopped


Drain washed peas, cover with 5 cups water & bring to a boil. Cover, reduce heat & simmer gently for 2 minutes. Turn off heat & let sit for 1 hour.

In blander, combine ginger & garlic with 1/3 cup water. Blend into a paste. Heat oil in a heavy pan. When hot, add onions. Stir-fry until a medium brown colour.

Add paste & cok for 1 minute. Add coriander & cumin & stir for another minute before adding the tomato. Stir & fry till tomato is soft.

Add 1 Tbsp coconut cream & stir until it is well incorporated into the vegetables.

Add all coconut cream this way. Continue to cook for 2 to 3 minutes.

Add the beans & their liquid, plus salt & cayenne. Stir to mix & bring to a simmer.

Cover, reduce heat & simmer for 40 minutes. If there is a lot of liquid left, raise heat & cook for another 10 minutes. Garnish with chopped cilantro.

Source: Madhur Jaffrey; A Taste of India
Submitted by: Recipe Group Member

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