Black-Eyed Peas with Fenugreek and Tomatoes

Visit the Indian Food Glossary for information on the ingredients in this recipe
Black-Eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick but comforting and nourishing meal. Soaked overnight, they are tender in just over 30 minutes of cooking, allowing the cook plenty of time to prepare the rest of the ingredients for the dish and a bit of time to browse through the newspaper besides. I served this fragrant, moderately spicy dish with some brown rice and millet.

Black-Eyed Peas with Fenugreek and TomatoesBlack-Eyed Peas with Fenugreek and Tomatoes
Recipe by
Cuisine: Indian
Published on May 4, 2009

Simple quick curry of black-eyed peas simmered with spices, tomatoes and fragrant fenugreek leaves — serve as a moist curry or thin to make a soup

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  • 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans)
  • 2 tablespoons ghee, butter or oil
  • 1 medium onion, diced
  • 1 clove garlic, minced or crushed
  • 3 to 4 green or red chilies, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 2 large tomatoes, finely chopped
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/3 cup dried fenugreek leaves (methi)
  • Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, reserving the cooking liquid, and set aside.

  • Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the onion, garlic, and chilies. Cook, stirring occasionally, until the onion browns — about 10 minutes. Now add the spices, stir once or twice, and add the chopped tomatoes, salt, and fenugreek leaves. Simmer for another 5 to 10 minutes or until you have a thick sauce.

  • Now add the cooked peas and a little of the reserved cooking liquid or water to achieve your desired consistency (I added about 1 cup). Simmer for another 5 to 10 minutes. Add more of the reserved cooking liquid or water as necessary. Serve hot.

Makes 4 servings

More recipes for black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Curried Black-Eyed Peas with Dried Mushrooms
Black-Eyed Pea Soup with Corn


Indhu said...

yummy... I make this quite often.. can be made in a jiffy and tastes heavenly... and is soo damn healthy :)

Parita said...

Wow i love this black eyed beans...lovely combination..winner for sure :)

Ramya Vijaykumar said...

Looks delicious and I have a pack of BEP lying in the pantry gotta try this for sure...

eatme_delicious said...

This is an awesome way to eat beans! Though I don't have fenugreek seeds... which is surprising given the fact that my spice container is overflowing!

MeetaK said...

love black-eyed peas and have a bag full at home! i also have fenugreek so i know what's for dinner (honey) ;-) lisa love the flavors!

Madhumathi said...

Very yummy..I love black eyed peas.I gotta give this a try very soon.

Happy cook said...

I am always looking new way to make black eyed beans and this looks yummy delcious.

Gattina said...

I luvvve reggae music! Yes, I enjoy it while am drooling over your dish!

Helene said...

This is a meal I would totally enjoy.

Soma said...

Lisa I did the exact same combination 2 weeks back for dinner!! Oh my gosh! only i used the pressure cooker:-D the fenugreek gives the flavor a whole new dimension & i use it a lot in lentils.

Suparna said...

Hi Lisa,
Love legume curries, Actually after getting hooked to ur blog Our legume intake at home has increased...Thanks to ur wonderful recipes and gorgeous pics :)
Incorporating methi in this curry makes it double healthier..good one.

Peter M said...

Lisa, you're very bold using fenugreek but I do like it. It has to be used sparingly but I adore the aroma and flavour.

Lori Lynn said...

Hi Lisa - this sounds so tasty! I love all the spices. Thank you so much for particpating in MLLA this month. You were the first entry!
Lori Lynn

basil said...

Awesome dish! I really enjoy the fenugreek. Thanks.

Lisa said...

I'm always honored when you try my creations Basil, because you are such a good cook and a source of inspiration to me.

Sonu said...

Hi Lisa,
Thank u so much for these recipe's.. never knew Blk Eyed Peas could b cooked in so many ways..Blk eyed Peas with Fenugreek n tomatoes.. lovely combination..

LAj said...

"With My Own Two Hands I made this, and with your own two hands, I hope you create and enjoy."
Really good!
My first preparation with black-eyed bean
and a great way to cook dried fenugreek that was expiring for lack of ideas.
I'm very grateful.