Black-Eyed Pea Masala

Love this! Delicious combination of flavors and spice. This has become a staple recipe in our house. I often use canned beans and add a sweet potato or two which works really well. Also have tried using less oil which works fine too. Can easily be extended to serve a few more by adding a little more yogurt or liquid.

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This recipe completely exceeded my expectations! I made this for new years day, thinking it would be fun to have black eyed peas for the new year. I will be making this again before next year. I used half indian curry & half garam masala. This was a great slow cooked on the oven all day vegetarian dish that makes the house smell wonderful and you can't wait to eat. Next time I might experiment with chickpeas, I think that would be great too.

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WOW - I just made my first Indian curry from scratch tonight following this wonderful recipe. 2 thumbs up for simplicity and fab taste. The house has the beautiful aroma's of the curry wafting through and I am excited!! I, too, cut back on the ghee/oil. As I didn't have green chilli's , I used red instead otherwise used all ingredients shown in recipe. The only step I changed was in step 2, before frying the chillis, garlic, onion and ginger I threw these ingredients in a food processor with some oil and blended it too a paste. Then I threw this mixture into pot with a mixture of oil and ghee. Otherwise , I followed the recipe too a tee. THANK YOU, THANK YOU for a wonderful dish. I could easily cook this up on a weekly basis and have it part of our main meals. As its now 11pm while I type this, I have to wait until dinner tomorrow night to enjoy with hubby. (He did comment, just before he went to bed, that whatever I was cooking smelled YUMMO!) This is a keeper in our household....

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This was pretty good, but I think it could have used some more flavors/spice. I only strayed from the recipe by using canned green chiles from the mexican section of the store (i'm not sure if this was the right type or not). I wonder if I did something wrong since it got such high reviews from everyone else. I will def try again! PS: my 7 year old actually ate it!

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I made these tonight for New Year's good luck black eyed-peas and we really enjoyed this. I used half garam masala and half curry. I actually would have liked this to reflect the spices more, but thought it was very delicious and hearty. Although I am not a big black-eyed pea fan, I could totally see this being a chole recipe with some chickpeas, yum!

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this was really good. i want to try making it with spinach next time, as the flavors seem like they will lend themselves well to that. i used about 2 little cut pieces of a thai chili, and it was pretty spicy. i have no idea on peppers and such, but next time i think i am leaving the peppers out, as my hubby isnt into the heat like i am. dont leave off the cilantro at the end- its is so yummy!

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This dish is easy and delicious. I used 2 whole, large jalapenos and wished I had only used one. Really spicy, but good. The yogurt makes it nice and creamy. I will make this again. Thanks for posting.

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this is the kinda of indian food flavor i crave from time to time, creamy and flavorful. I also used canned beans and it came out great. thanks alot

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Wonderful, spicy dish with complex flavors. Beautiful color - best when it has a chance to "sit" for a few hours.

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This was outstanding. I left out the chilies because I have young children who don't like spicy heat, but I left everything else the same. We adored this, and the 4 yr old had seconds! A lovely vegetarian option for lucky New Year's black eyed peas! Thanks, love4culinary!

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Next time I will make this spicier but I tried to follow the recipe step for step. My husband liked it just fine, but me I like the heat!!!

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This recipe is so good... I used about 2 tablespoons of oil and an entire pound of dried peas. I used a 6 oz. container of nonfat yogurt. Otherwise I followed the recipe exactly. I served it over brown basmati rice. Lovely, healthy, tasty food. Thanks for the great recipe!

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This was so delicious. Like the other reviewers I used less oil. I had no fresh ginger, so I used the ground stuff. I can only imagine how great it would be with the real stuff! Mine was also a little watery but it wasn't that big a deal. Thanks for a great recipe!

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Made this last night and it was heavenly. Served it with some basmati rice and there is none left. Everyone had seconds. Things I changed: only used 2 tbsp. oil, added some cayenne and used half veggie broth/half water. This recipe is a keeper. I will be making it again.

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This is outstanding. I took a short cut and used two cans of black-eyed peas, adding them along with the tomatoes and omitting the water. I didn't have green chilies so used bottled (marinated) jalapenos. The recipe turned out wonderfully. It is very spicy/hot and tastes just like the masala I had in the Indian restaurant a few weeks ago. Will definitely make again.

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This has become a staple for me--I could eat it for every meal. I highly recommend it! I did change the ingredients slightly because of certain restrictions I have. I used a TSB. of olive oil to cook the onion, garlic, and ginger. I did not use the chilies. I used half CP and half GM. When I don't have fresh tomatoes, I use a can of plain diced tomatoes. Instead of the yogurt I use 1-2 cups of coconut milk. I usually serve over barley or brown rice.

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OUTSTANDING!!! If was my first black-eyed peas dish of ANY kind and it did not disappoint! I did make one change that was an error on my part, but it sure didn't hurt. I had a can of coconut milk opened as I was cooking other things also. At the end I stirred in 1/2 cup of that instead of the yogurt. It was not enough to overpower the dish and just danced around on the taste buds leaving a hint of coconut. This was a definite,"Make Again" recipe!

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Wow- DH just emailed as we both brought this for lunch. I cooked it yesterday and packed it and we both agreed- IT'S A KEEPER. Yumm-O. Although it slow cooks, it's a simple recipe and is so hearty and satisfying. I also did 1/2 CP and 1/2 GM. I don't know why, but it ended up a little watery overall- but I am planning to make this so many more times- I'll surely perfect it! :) thanks!

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When recipe directions are written out as carefully as these, you know the chef has put a lot of care into perfecting a favorite recipe. So I was careful to follow and only made one change -- using just 2 tablespoons of oil and replacing the rest with vegetable stock. I rarely prepare dishes with dried beans but this was so worth it. The results were just superb - rich and flavorful, creamy and satisfying. I used half curry powder - half garam masala and delighted with that choice. Eager to now try this with kidney beans as I'm sure it will be just as heavenly. Thanks love!

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So tasty and creamy! What can I say - just a perfect balance of flavours, and a little bit of kick (I put in two chilies, jalopenos). And you're right this could be eaten on any meal, very versatile.

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