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Black Eyed Peas Curry

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Total time: 40 minutes

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Serves 4

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8.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


200g - Black eyed peas, dried, soaked in water for at least 4 hours, drained

1 tb - Vegetable oil

1 tsp - Cumin seeds

1 - Onion, sliced

½ tb - Ginger, finely chopped

½ tb - Garlic, finely chopped

2 - Green chilies, finely chopped

2 - Tomatoes, finely chopped

2 cups - Water

1 tb - Lemon juice

2 tb - Coriander (cilantro) leaves, raw

½ tsp - Turmeric powder

½ tsp - Chili powder

1 tsp - Coriander powder

1 tsp - Garam masala

⅛ tsp - Salt


Pressure cooker, Chopping board, Knife


1. Add the oil to the pressure cooker over medium heat. Add the cumin seeds and sauté for 30 seconds.

2. Add the onion, ginger paste and garlic paste. Sauté for 5 - 6 minutes until the onion turn light brown.

3. Add the finely chopped tomatoes and cook the mixture for another 2-3 minutes.

4. Add the soaked black-eyed peas, red chili powder, turmeric powder, coriander powder and salt. Mix well. Then add water and stir to mix well.

5. Close the lid and cook for 3 - 4 whistles on medium flame.

6. Switch off the flame and let the pressure from the cooker release naturally.

7. Open the lid, add the garam masala powder, lime juice, and garnish with cilantro. Mix well.

8. Serve the curry hot with rice.


1 serving = about 242g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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