vellapayar / lobia curry (keralite black-eyed peas)

Black-eyed peas are affordable, healthy, and cook faster than some other dried beans and peas. Food from Kerala (a state in India) is super flavorful and delicious. As soon as I tasted this, I knew I’d make it again and again.

It’s the opposite of bland. Delicious and flavorful! Spices are more expensive here than in Kerala, and my budget is limited, so I’ll experiment with cutting the spices. I’ll post the original recipe from Dassana’s Veg Recipes of India, and my version.

• MY THRIFTIER VERSION:

1 c black-eyed peas & pinch of salt

2.5 c water

Pressure cook in Instant Pot for 20 minutes on high pressure. Natural release.

(If you don’t have a pressure cooker, just simmer in water until soft.)

▢ 0.75 teaspoon mustard seeds (rai)
▢ ½ teaspoon cumin seeds
▢ 1 inch of cinnamon
▢ 2 green cardamom
▢ 4 cloves
▢ ¼ teaspoon black pepper – slightly crushed
▢ 1 dried red chili
▢ ⅓ cup sliced pearl onions, shallots, or onions
▢ 8 curry leaves
▢ 1 teaspoon chopped ginger
▢ 1 teaspoon chopped garlic
▢ ½ cup chopped tomatoes
▢ ¼ teaspoon turmeric powder
▢ 1 teaspoon coriander powder
▢ ¼ teaspoon garam masala powder, optional
▢ 1.5 cups water or add as required
▢ salt as required

In large skillet or dutch oven, cook coconut oil over low heat. Add mustard seeds, cook until they splutter. Add cumin seeds, cook until they splutter. Add cinnamon, cardamom, cloves, and chili, cook for 2 seconds. Add onions, cook til soft. Add curry leaves, ginger, and garlic. Cook until fragrant. Add black pepper and tomatoes, cook for a few seconds. Add the powdered spices and cook until tomatoes soften. Add the water, cooked black-eyed peas, salt to taste, and simmer for 15 minutes or until delicious.

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• ORIGINAL AUTHENTIC RECIPE:

1 c black-eyed peas

2.5 c water

Pressure cook for 10-12 whistles.

• ▢ 3 tablespoon coconut oil
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ ½ teaspoon cumin seeds
• ▢ 2 pieces each of 1 inch cinnamon
• ▢ 2 green cardamoms
• ▢ 4 cloves
• ▢ ¼ teaspoon black pepper – slightly crushed
• ▢ 1 dried red chili
• ▢ ⅓ cup sliced pearl onions shallots or onions
• ▢ 8 to 10 curry leaves
• ▢ 1 teaspoon chopped ginger
• ▢ 1 teaspoon chopped garlic
• ▢ 2 tablespoons chopped fresh coconut
• ▢ ½ cup chopped tomatoes
• ▢ 2 green chilies – slit
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ ¼ teaspoon garam masala powder, optional
• ▢ 1.5 cups water or add as required
• ▢ salt as required
• ▢ 1 teaspoon coconut oil to be added later
• ▢ 3 to 4 curry leaves to be added later
  recipe by Dassana at Veg Recipes of India – check out her blog for beautiful photos and more detailed instructions!

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Easily killed an entire pot of this in 2 days and already want more. It’s delicious! Serve it with rice or flatbreads like hoppers or naan. Would be delicious with veggies as well, like kaddu ki subji (Indian sweet and sour squash) or hyderabadi baghara baingan (indian sesame peanut eggplant) or baingan musasalam / mughlai baingan masala (indian eggplant and tomato) or a kadai mushroom masala. (These vegetable recipes are from other parts of India, not Kerala – so check out a Keralite food blog like samagni if you want to cook a fully authentic Keralite meal!)

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