Cumin, cardamom, cinnamon, and other aromatic spices make this vegan Black-eyed Pea Masala flavorful and delicious.
Welcome to 2010! It’s a new decade as well as a new year, and perhaps because of that, more people than usual are making resolutions to eat healthier.
I tend to take some liberties around the holidays; I’m sure you’ve noticed that some of my most popular holiday desserts (like the cheesecakes) don’t live up to this blog’s title and are not oil-free. I like to indulge myself for a couple of weeks and then settle down to “regular” food.
So if you’re looking for healthy recipes to start the new year–or to start you on a vegan diet–you’ll find everything you need here: delicious recipes that contain no oil or animal products and many that contain little or no sugar, flour, or gluten. Many of my recipes have labels for certain ways of eating, such as Eat to Live or Weight Watchers points.
This year’s first recipe was inspired by a Christmas gift from my husband, Monisha Bharadwaj’s India’s Vegetarian Cooking: A Regional Guide.
It’s a gorgeous book which, though often lacking in cooking times, contains a wealth of information about the different regions and cuisines of India as well as recipes that are mostly vegan and, often, lower in fat than traditional Indian recipes. I’ve been curling up with it like a novel at night, so it was natural that I turned to it for inspiration when I needed a black-eyed pea recipe to usher in the new year.
It’s a Southern US tradition to eat black-eyed peas and greens on New Year’s Day to ensure a lucky and prosperous year, and while I don’t really believe the superstition, I go with it partially out of sentimentality but mostly because I like black-eyed peas. For the past few years, I’ve been trying to reach beyond the Southern-style black-eyed pea dishes that I grew up with and look to other cultures where the Cyclopean peas are at least as popular as they are here. Last year it was Moin Moin from Nigeria and this year it’s Black Eyed Pea Masala from northern India.
This adaptation of Bharadwaj’s Bhuna Lobhia is my family’s new favorite black-eyed pea recipe. As it was keeping warm on the stove, my daughter keep creeping up to the pot to “sample” it, long after the seasoning had been checked and it didn’t need to be sampled anymore. And I have to admit, I was doing the same thing. It’s irresistibly good.
To complete my New Year’s obligations, I served this with (Green) Cabbage and Peas with Cumin and Mustard Seeds. We all feel lucky already.
Black-eyed Pea Masala
Ingredients
- 2 cups dried black-eyed peas
- 1 large onion diced
- 2 teaspoons cumin seeds
- 1/8 teaspoon asafetida
- 1 tablespoon ginger-root minced (or ginger paste)
- 1 tablespoon garlic minced
- 1/4-1/2 teaspoon cayenne or other red pepper (or to taste)
- 1 teaspoon turmeric
- 2 15-ounce cans diced tomato
- 2 teaspoons garam masala see Notes
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- chopped parsley or cilantro to garnish
Instructions
- Pick over the dried peas, removing any debris, and rinse. Cover with water and allow to soak for 8 hours or quick-soak by bringing to a boil, cooking for 1 minute, and remove from heat. Allow quick-soaked peas to stand for at least 1 hour. Drain peas just before cooking.
- Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften. Add the cumin seed and cook for 1 minute. Add the asafetida, ginger, and garlic and stir for about 30 seconds.
- Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil.
- If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender.
- If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.
- Sprinkle with parsley or cilantro and serve with rice or bread.
Notes
1 small cinnamon stick
1 tsp. cumin seeds
1/4 tsp. cloves
1 tsp. black peppercorns Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and use soon. Makes about 1 tablespoon. **** This dish is zero points on Weight Watchers Freestyle program.
Nutritional info is approximate.
Please Pin and share!
Heather (Where's the Beach)
This looks really tasty. Where do you find asafetida? I've never heard of it.
MarisasHealthyKitchen
That pic is amazing!! Looks deeelish!
I totally adore your blog!
I've nominated you for the Happy 101 Blog Award 🙂 http://marisashealthykitchen.com/2010/01/04/happy-101-blog-award/
Happy New Year!
Marisa
SusanV
Heather, it's a spice that you can find in Indian grocery stores and sometimes in supermarkets. But if you can't find it, you can leave it out.
Marisa, thanks so much for the blog award!
The Ordinary Vegetarian
Happy New Year, Susan! This recipe sounds perfect. I got my first pressure cooker for Christmas this year, and I am excited to get cooking with it. You were actually my inspiration to get one, you have a really great archive of pressure cooker recipes. There are many on the docket that I will be trying soon. Keep 'em coming!
HayMarket8
Black Eye Pea Masala looks very tasty and very new years! Great post!
Dawn A
Susan-
First THANKS A TON for responding to my msg about the immersion stick vs. the food processor. I kept it and now I want a pressure cooker – heck I want to be like you ;). I just started my 6 weeks on ETL on 12.28 so I am pumped that you have this recipe – GOOOOO SUSAN and thanks again – keep them coming!
Clea
Yum! I'm going to try making this in the slow cooker. Any tips for that are appreciated.
Fayinagirl (means Free One)
Ah, great minds think alike. I'm not opposed to traditional New Year's food, but I like some kick to it! Looks delicious! =)
NOELLE
This looks fabulous! I was just looking at a bag of black-eyed peas in my pantry. This is perfect! Thanks!
Lindsay I-F
Wow this sounds great
Krista
Susan:
This looks wonderful! I can hardly wait to try it. Black-eyed peas are a favorite of mine. So are Indian spices.
One tip for person who, like me, live in hard water areas: A teaspoon of baking powder in the water will help to cook through quickly an easily. When I use it, the quick soak method works wonderfully!
Thanks
Krista
Lila
Thanks Susan – great recipe and lovely photo. Combines my favourite flavours with the best beans. I love cooking with black eyed peas – though in Aus. we call them black eyed beans. I will be checking in for more fat-free recipes as I return to healthier eating after the holiday season – I'm on the bandwagon as well.
Rachel
Looks good! Sometimes blackeyed peas can be a little bland, but I think with all the spices, it would be good! Just a question…I have seen a lot of gluten-free recipes on your blog, and was wondering why you cook gluten-free. Thanks!
~Rachel~
Josiane
I love how colorful this dish is, and I bet it's just as flavorful! One more recipe going straight to my "must try soon" folder. 🙂
Jordan
Hey Susan! Just wanted to let you know that I made this for dinner today in my brand new pressure cooker — and it was so great! I had to use crushed tomatoes because I didn't have any diced, and I left out the asafetida because I didn't have that either, but it was still wonderful. I served it with some indian spiced parsnips (also cooked in the pressure cooker!) and a nice salad — it couldn't have been more delicious! Thanks so much!
I'm happy to hear that we'll be getting some more ETL recipes in the future! I'm in my 19th week of ETL, though I have similar problems as you've said you do with cutting out the salt 😉
mission dining table
I always prepare black-eyed peas for New Year because my family believes that it brings god luck. But I don't cook for delicate dishes. This one looks easy to do and it looks delicious. Happy New Year!
moonwatcher
HI Susan,
this looks delicious–I just finished my spicy black eyed pea soup with greens and next time I have black eyed peas I am making this recipe. I love garam masala. It is hard to find around here, so I really appreciate the recipe for that, too, because once I am out, i will need to make my own.
Happy New Year!
moonwatcher
cleanandkind
This looks delicious! I love black-eyed peas. I'm making this soon.
Gena
Perfect recipe for a new year!
Healthy and Homemade
YUM! Great new years recipe! =)
chrystad72
This is one beautiful and healthy dish. I cannot wait to try it out!
PJ
oh my, that looks wonderfully delicious and so healthy too! I made a similar pot of black eyed peas without the garam masala for this new year.. next year I'll surely be trying this recipe.. or may be i won't wait until next year.. don't need a reason to enjoy these delicious black eyed peas now, isn't it!
Sunny yoga kitchen
This look so good. It seems like a perfect winter food. I love your blog and will link it to mine.
http://www.sunnyyogakitchen.blogspot.com
Sian
Had a bunch of (non-veggie) friends coming over this evening and a massive bag of black eyed peas in my cupboard so I made a humungous pot of this and it's all gone! That which didn't get eaten tonight got taken home in tupperware by my friends, who loved it. Thanks for a great recipe.
Kiddo
Can't wait to try this for dinner tonight with some nommy homemade naan 🙂
For those using Daily Plate, I went ahead and added it under the Blog.FatFreeVegan.Com label!
eeyoreblues27
I love your blog. If you're going to go to the Indian store to pick up some garam masala, you might want to get a spice blend called "Kitchen King". It is a little like cheating, but it saves the time and hassle of trying to put together the 40 some spices that are in it.
MdotJane
I made this last night and it was absolutely amazing, both myself and my fella ate every last scrap of it. I didn't have any asafetida on hand, but didn't need it, it was beyond tasty without.
I halved all the ingredients to make a smaller serving and it was still enough for two dinners, two lunches with a bit left over!
Thanks Susan!
Julia G.
Looks like I know what I'm making this weekend!
Thanks and Happy New Year!! I absolutley LOVE your blog!!
Aparna
This is something I cook often and we love it. Its great with chappathis/ rice and makes a great sandwich filling too.
A very Happy New Year to you and family.
Anonymous
This sounds great. But I'm with Heather at the top of the posts! asafetida? What is it's purpose in a recipe? I looked it up on dictionary.com and it didn't really sound like a tasty recipe ingredient! Thanks for helping us all with our resolutions!
SusanV
Anonymous, Asafetida is a just a seasoning like garlic or cumin; if you tried to describe any one of them, they probably wouldn't sound too appetizing. 🙂
Asafetida is a common ingredient in Indian cooking and one I like. A little bit goes a long way in amplifying the other spices, but if you don't have it, you can either leave it out or add a little garlic or onion powder.
Kevin
That looks nice and healthy and good!
AppleC
Hi Susan: Love your blog (naturally, you're on my blog roll). I thought of you and your readers when posting this recipe from the book: Clean Food by Terry Walters. If you or your readers are interested in some great Vegan/Vegetarian recipes PLUS guidelines on eating well, here is the link for my giveaway: http://www.applecrumbles.com/2010/01/09/cookbook-review-clean-food-by-terry-walters-vegetarian-friendly/
Anonymous
Your masala looks delicious. My mother makes a similar dish – I love it. Just wanted to let you know I made your chocolate orange cake today and it is absolutely wonderful. I halved it but made almost exactly as stated except I didn't have enough wheat flour so made it up with a mixture of tapoica, rice and sorghum flours and I used 50-50 soya milk and water so that the wet mix would foam when whisked, which made the cake surprisingly light and fluffy. Also, no balsamic vinegar so I used cider vinegar but I remembered that in another recipe you used balsamic to intensify the chocolate flavour so I did this by adding 1/2 tsp of instant coffee – just enough to impact on the chocolate but not affect the orange flavour.
Thanks a lot for your recipes and beautiful photos.
cbsinks
I’m looking for some info about the copyright for this recipe. We are adding a large “recipes” section to our website and would love to include this one and the pictures.
V.
Thank you for this outstanding recipe!! Even my picky toddler and carnivore husband loved it–keep up the great work 🙂
Bryan
Hey, I really just want you to know that I'm glad to found your blog. Your posts are easy to make and looks o delicious too! I really just hope i can make it perfectly just like yours.
TMAR
Ummmmm, Yummmmmmm!!!
poundcake652
I made this recipe this weekend and was confused about the direction to throw ALL ingredients into the stove top pot or pressure cooker. I was under the impression that the beans would not cook if the salt and/or tomatoes were included. So I ended up leaving those two ingredients to the end, but then I had to make guesses about how much liquid to add during the cooking of the beans. In the end, my recipe was nothing like the original, but luckily it was still good. I'd like to try this again, though, but am worried about the beans not getting cooked.
SusanV
Hi Poundcake652–Soaked black-eyed peas cook up soft fairly easily, so you wouldn't have had trouble getting them to cook with the rest of the ingredients. In fact, in a pressure cooker, you're more likely to err on the other side and get them too mushy.
From everything I've read and experienced, it's a myth that salt keeps beans from getting done. I'm not as sure about acidic ingredients, but at least in the case of black-eyed peas, tomatoes don't make a difference.