Indian Black Eyed Pea Curry


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Indian Black Eyed Pea Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Black eyed peas, lobia, or chowli (as they’re called in India) are comfort food; they are very popular in Indian cuisine and are prepared in many different ways. This tomato-based curry is one of my favorites because it’s quick to put together and an economical meal. Serve this hot with flatbreads like rotis, parathas, or steamed rice.

  • Yield: 4 to 6


2 Tbsp ghee or neutral oil such as grapeseed

2 tsp ground coriander

2 tsp ground cumin

1 1/2 tsp garam masala, homemade or store-bought

1 tsp ground turmeric

1 tsp Kashmiri chilli powder

6 garlic cloves, grated

3 Tbsp ginger, peeled and grated

1 large/about 400 g white or yellow onion, grated

One 15 oz/425 g can crushed tomatoes

Two 15 oz/425 g can black eyed peas, rinsed and drained

1/2 cup/120 ml water

fine sea salt

2 Tbsp cilantro, coarsely chopped or whole

1 green chilli such as Bird’s eye, serrano, or jalapeno, thinly sliced lengthwise for garnish


  1. Heat the ghee or oil over medium-high in a medium Dutch oven or large saucepan.
  2. Add the coriander, cumin, garam masala, turmeric, and Kashmiri chilli powder, sauté until fragrant 30 to 45 seconds. Add and sauté the garlic and ginger, for 1 minute. Stir in the grated onion mixture, and cook until the onions lose most of their liquid and start to turn golden brown. The cooking time here will vary, ranging from 20 to 45 minutes, or more.
  3. Stir in the crushed tomatoes, black eyed peas, water, and 1/2 tsp salt. Cover with a lid, lower the heat to a simmer, and cook for 8 to 10 minutes, stirring occasionally. Add more water if needed. Taste and season with salt.
  4. Serve hot garnished with cilantro and the chilli. Leftovers can be stored for up to 4 days in an airtight container in the refrigerator or frozen for up to 1 month.


  • I grate the onions using the coarse shredder blade on my food processor. You can also do it by hand on a cheese grater, but it can be a tearful experience.
  • If you have pre-toasted ground coriander and cumin, the flavor will be much better, but you can use untoasted, too.

2 Responses

  1. Do you heat the corriander and cumin powder or do you heat the whole seeds and then grind them. I am referring to the cook’s notes section.

    Thank you for your blog. Your recipes are palang todh!

    1. You can use either toasted or untoasted, some folks prefer the aroma of toasted while others don’t notice a difference.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.