Blackeyed Peas Curry (Slow Cooker Recipe)
Recipe type: Curries
Black Eyed Peas are a a great addition to any diet. They are high in fiber and are also a great source of potassium. This simple dish is home-cooking, easy to make yet packed with flavor and nutritional value. The slow-cooker recipe makes it a breeze in the kitchen.
- Dried Black Eyed Peas – 1 cup, washed and soaked overnight
- Onion – ½ medium
- Tomatoes – 2 medium
- Garlic – 2 cloves
- Ginger – 2″ cube
- Oil – 1 tbsp
- Green Chillies – to taste
- Water – 2 cups
- Salt – to taste
- Red Chili Powder – to taste
- Turmeric Powder – ¼ tsp
- Chaat Masala – ½ tsp
- Garam Masala – 1tsp
- Cumin Powder – ½ tsp
- Coriander Powder – 1 tsp
- Lime or Lemon Juice – to taste
- Cilantro – for garnish
- Slow-Cooker Method
- Drain the water from the Black Eyed Peas and transfer to a slow-cooker.
- In a blender, grind the following: Onions, Tomatoes, Ginger, Garlic, Green Chili and Oil. Use part of the water if needed.
- Grind to a smooth paste and add to the slow-cooker.
- Add in the water and the dry spices: Salt, Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala, Chaat Masala and Red Chili Powder.
- Cook on high for 5 hours, covered and then for 1 hour uncovered.
- Add a squeeze of Lime or Lemon Juice and garnish with Cilantro.
- Serve hot with Rice or Chapatis.
- Pressure Cooker Method
- Pressure cook the Black Eyed Peas with Water (3 whistles or 9 minutes after pressure).
- Take off the flame and allow the pressure to release by itself.
- In a skillet, heat Oil and add Turmeric Powder.
- Add in the ground Onions after a minute add in ground Ginger and Garlic. Allow the Onions to get translucent.
- Add in the Ground Tomatoes and cook down until moisture evaporates and the Oil separates.
- Add in dry spices: Salt, Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala, Chaat Masala and Red Chili Powder.
- Cook for a couple of minutes and mix into the Black Eyed Peas.
- Mix and bring it to a boil.
- Adjust seasoning, add Lemon or Lime Juice and garnish with Cilantro.
- Serve hot with Rice or Chapati.