Palak Tofu

Black eye peas curry is a tasty and straightforward curry prepared with Chawla, lobia, or black-eyed peas with onions, tomato, garlic, ginger, chilies, and other spices. It is a comfort food I have grown up with.

 This is perfect for the middle of the week dinner when I am bored of eating the many vegetables available depending upon the season. I take a break and make this curry when I am in no mood for vegetables or out of vegetables during weekdays. 

 My kitchen is always stocked up on pulses such as Chickpeas, Kidney Beans, Black Eyed Peas, etc. Black Eyed Peas or Cow Peas in English make for a very nutritious pulse. Each serving of 100 grams provides close to 8 grams of protein, making it an excellent protein source for vegans.

  For making black-eyes peas, you can soak the black-eyed peas overnight, and then you need to pressure cook or boil them in a pan with sufficient water. You can also cook the peas without pre-soaking, and just that, they will take a longer time to cook.

This curry is cooked in a spicy onion tomato gravy; we love this bhaji/sabzi /curry often made at home. Here the sweetness of the onions compliments the tomato and spices used in the recipe.

Further, garlic and the black-eyed beans add their taste and flavor. I am sure you will make this often for your family !!



For Cooking Beans:

 1 cup chawli - soaked in water overnight (lobia or black eyed beans or cow peas)
3 cups of water
 1/2 teaspoon salt or add as per taste

Other Ingredients For The black eye peas curry 

2 tablespoon oil
 1 medium onion blended in the blender 

1 medium tomato blended smooth  in the blender 
 2-3 small to medium garlic cloves 

 1 table spoon ginger paste 
 ⅛ teaspoon asafoetida 
½ teaspoon turmeric powder 

1 tbsp Coriander Powder

1 or 2 green chilies, chopped 

 1 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
½ tsp Garam Masala Powder
1 cup of water or as required
 2 tablespoon coriander leaves for garnish 
salt as per taste




Preparing The Black Eyed Beans In Pressure Cooker/ instant pot 

1. Rinse the black-eyed beans in water and soak overnight or for 7 to 8 hours.

2. Next day, drain the water and pressure cook the beans in an instant pot 10 minutes on medium pressure. Ensure that they don't become mushy and too soft.

3. Drain and keep the cooked beans aside.

The black eye peas curry 

1. In a pan, heat oil, Then add blended onions. Saute the onion until they become translucent. Now add asafoetida, turmeric powder, and green chilies. Stir well.

2. Add the lightly crushed garlic and ginger paste for a few seconds.

3. Then add blended tomato and cook for 4-6 minutes on low heat 

4. Now add the boiled Chawla/black-eyed beans with 1 cup of water.

5. Sprinkle salt as per taste. Stir well.

6. Add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and garam masala powder and cook for 3-4 minutes on low flame until oil separates from the side.

7. Cover with a lid and simmer for 1 to 2 minutes on low flame.

8. Remove the lid and cook for a minute more.

9. Switch off the flame and, lastly, garnish with coriander leaves. Serve with plain Rice, Jeera Rice, or Matar Pulao. or fresh chappati !! Enjoy 




Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “yes, hope it helpsMar 25, 01:27
  • Rayo on Aloo Paratha – Gluten free: “It tapioca flour referring to tapioca starch ? I’m excited to try these!Nov 12, 21:25
  • Neha's Vegan Kitchen on Vegan Kadhi: “Hello there! I include lemon when the vegan curd isn’t tangy enough—adding it to the blender when mixing works best.…Nov 9, 01:43