Black Eyed Peas Recipe Vegan Indian Style Delight

Black eyed peas hold a special place in Indian cuisine, especially in vegan cooking where their hearty texture and rich flavor make them a beloved ingredient. This vegan Indian black eyed peas recipe combines traditional spices with simple ingredients to create a comforting, protein-packed dish that’s perfect for any meal.

Whether you’re a seasoned vegan or just looking to explore the vibrant flavors of Indian cooking, this recipe is sure to delight your taste buds and nourish your body.

Using a blend of aromatic spices, fresh herbs, and wholesome black eyed peas, this dish is both satisfying and healthy. It’s a fantastic way to incorporate plant-based protein into your diet without sacrificing flavor.

Plus, it’s incredibly versatile, allowing you to enjoy it as a main course or a side dish. Ready to dive into a delicious bowl of Indian-inspired goodness?

Let’s get started!

Why You’ll Love This Recipe

This vegan Indian black eyed peas recipe is a celebration of flavor, nutrition, and simplicity. Here’s why it stands out:

• Rich in protein and fiber: Black eyed peas provide essential nutrients, making this dish a fulfilling vegan option.
• Fragrant and flavorful: Traditional Indian spices like cumin, turmeric, and garam masala create a complex and inviting taste.
• Easy to prepare: With straightforward steps and common pantry ingredients, you can have this dish ready in under an hour.
• Customizable: Add your favorite vegetables or adjust spice levels to suit your preferences.
• Great for meal prep: This recipe stores well and tastes even better the next day, perfect for busy weeks.

Ingredients

• 1 cup dried black eyed peas (or 1.5 cups canned, drained and rinsed)
• 2 tablespoons vegetable oil (such as sunflower or canola)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 medium tomatoes, chopped
• 1 green chili, sliced (optional, adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 cups water (or vegetable broth for more flavor)
• Fresh cilantro for garnish
• Juice of half a lemon

Equipment

• Large bowl for soaking beans (if using dried)
• Pressure cooker or large pot
• Frying pan or skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Serving bowl

Instructions

1. Prepare the black eyed peas: If using dried black eyed peas, rinse them well and soak in water overnight or for at least 8 hours. Drain before cooking.
2. Cook the peas: In a pressure cooker, add the soaked peas and 2 cups of water or vegetable broth. Cook under pressure for about 10-12 minutes until soft but not mushy. If using a pot, simmer for 45-60 minutes until tender. Drain and set aside.
3. Heat the oil: In a skillet over medium heat, warm the vegetable oil. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
4. Sauté the aromatics: Add the chopped onions, sautéing until golden brown. Stir in the minced garlic, grated ginger, and green chili. Cook for another 2-3 minutes until the raw smell disappears.
5. Add the tomatoes and spices: Stir in the chopped tomatoes, turmeric, coriander powder, red chili powder (if using), and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala (spice mix), about 5-7 minutes.
6. Combine peas and masala: Add the cooked black eyed peas to the pan. Mix well to coat the peas evenly with the spice mixture.
7. Simmer: Add a little water if needed to adjust consistency. Cover and simmer for 10 minutes on low heat, allowing the flavors to meld.
8. Finish with garam masala and lemon: Stir in the garam masala and squeeze the lemon juice over the peas. Mix well and turn off the heat.
9. Garnish and serve: Sprinkle freshly chopped cilantro on top and serve hot with rice, roti, or your favorite Indian bread.

Tips & Variations

For best results, soak dried black eyed peas overnight to reduce cooking time and improve texture.

• Use canned black eyed peas for a quicker version; just rinse and add to the masala, simmering for 5-7 minutes.
• Add vegetables: Try adding diced carrots, spinach, or bell peppers for extra nutrition and color.
• Adjust spice level: Reduce or omit green chili and red chili powder for a milder dish.
• Make it creamy: Stir in a splash of coconut milk or cashew cream at the end for a richer texture.
• Try different spices: Experiment with mustard seeds, curry leaves, or asafoetida for authentic regional variations.

Nutrition Facts

Serving Suggestions

This black eyed peas dish pairs wonderfully with a variety of Indian staples. Serve it with fluffy basmati rice or warm whole wheat roti for a complete meal.

It also works well alongside Instant Pot Vegetarian Recipes Indian Food Lovers Adore for a hearty spread.

For a lighter meal, try it with a fresh, crunchy salad or steamed vegetables. You can even use it as a filling for wraps or stuffed parathas.

If you enjoy bread, check out this Vegan Bread Machine Recipe for Soft, Delicious Loaves – perfect for mopping up the delicious sauce.

Conclusion

This vegan Indian black eyed peas recipe is a delightful way to enjoy a nutritious, flavorful meal that’s both satisfying and wholesome. Its comforting spices and hearty beans create a dish that is perfect for any season and any occasion.

Whether you’re cooking for family, meal prepping for the week, or exploring plant-based Indian cuisines, this recipe is a fantastic choice.

With minimal ingredients and simple steps, you can easily make this at home and customize it to your taste. Don’t forget to explore other delicious vegan recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegetable Alfredo Recipes for Creamy, Healthy Dinners to complement your meal.

Enjoy cooking and savor every bite!

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