Black-eyed peas curry

Sort your weekday dinner with this healthy black eyed peas curry (alasandi kalu palya). This wholesome dish is jam packed with proteins and fibre, not to mention how tasty it is… Blitz the leftover curry and make a great dip or spread. Served with hot chapati or flatbread, this curry will satisfy your soul!

To make this curry, I boil the soaked black-eyed peas in salted water. I then temper in oil some spices and saute onion till translucent. I then add tomatoes and cook till they are tender. I add powdered spices and the cooked black-eyed peas. I then finish it with and coriander leaves. So healthy and delicious. Do try this and let me know how you like it.





Black-eyed peas – 1 cup
Onion – 1 large, chopped
Tomato – 1 medium, chopped
Oil – 2 tbsp
Cumin – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 4-5
Asafoetida – ½ tsp
Dry red chilli – 1
Chilli powder – ½ tsp or to taste
Coriander powder – ½ tsp
Turmeric powder – ½ tsp
Salt – to taste
Coriander leaves – to garnish


  1. Soak black-eyed pea for 2 hours. Wash the soaked peas and boil with water and salt until they are tender, but not mushy
  2. Heat oil in a pan. Add mustard seeds and let it splutter
  3. Add cumin, dry red chilli, curry leaves, asafoetida and fry for a minute
  4. Add onions and fry till they are translucent. Add tomato, turmeric powder, coriander powder, chilli powder, salt, and cook for a few minutes until the tomatoes are soft and pulpy
  5. Add the cooked black eyed peas along with some water. Slightly mash about ¼ of the peas. Simmer for 15 mins
  6. Garnish with coriander leaves and serve hot

Boil black eyed peas until tender

Boil black eyed peas until tender but not mushy


Cook until tomatoes is soft and pulpy

Cook until tomatoes is soft and pulpy


Slightly mash some peas

Slightly mash some peas with a potato masher and simmer


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