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black eyed peas

Whenever I ate black eyed peas, it was always the Ghanaian version made with palm oil and served with fried plantains. I decided to make an Indian version and it turned out amazing! Now I can have these healthy, yummy beans two ways!



  • 1 cup dry black eyed peas, soaked overnight
  • 2 tomatoes, blended
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1″ ginger, minced
  • 2 green chilis, minced
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala
  • 1 bay leaf
  • 2 cloves
  • Handful of cilantro, chopped
  • 1 cup water
  • Salt to taste


  1. If you have a pressure cooker, you can greatly reduce cooking time by using it. Heat up some oil in the pressure cooker and sauté the onions until they are brown. Add in the garlic, ginger and chilies and mix for about 30 seconds. Add in the blended tomatoes, spices, and salt and cook for 15-20 minutes. Drain the water from the black eyed peas and rinse thoroughly. Add into the mixture with the water. Place the lid onto the pressure cooker and cook for 4 whistles. Check the doneness of the beans; cook some more if necessary. Adjust seasoning, garnish with cilantro, and serve with rice, paratha, or roti.
  2. If you don’t have a pressure cooker, follow the same method as above in a regular pot. Cover with a lid and cook on medium heat, stirring occasionally till the beans are almost done. Remove the lid and cook off the water till you get a thick sauce and the beans are done and well incorporated.

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