Coconut-Smothered Black-Eyed Peas
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 1 cup dried black-eyed peas
  • 2 medium red onions, one cut lengthwise and thinly sliced, one coarsely chopped
  • 4 to 6 fresh Serrano chili peppers, half cut lengthwise into strips, one coarsely chopped
  • ½ cup of dried coconut, reconstituted by soaking in ¼ near boiling water
  • 1½ tsp. salt
  • 1½ tsp. cumin seeds
  • ½ tsp. ground tumeric
  • 2 Tbs. canola oil (or similar high heat oil)
  • 1 tsp. black or yellow mustard seeds
  • 1 Tbs. dried curry leaves, coarsely chopped (equivalent of 12 medium leaves)
  1. Cook black-eyed in pressure cooker with sliced onions, sliced chilis, and 2½ cups of water for 20 minutes (high pressure). Remove from heat and allow pressure to dissipate.
  2. While the peas cool, add chopped onion, chopped chili, turmeric, cumin, coconut and salt to a food processor and process to a coarse paste.
  3. Prepare infused oil by heating oil in a small skillet over medium high heat. Add mustard seed and cook until they begin to pop. Remove from heat and add dried curry leaf; stir and set aside.
  4. Stir the coconut/spice paste into the cooked peas and simmer for 5 to 10 minutes. If peas are too moist for your taste, either drain fluid off or cook longer to remove moisture.
  5. Remove from heat and add mustard-infused oil. Serve as you please.
Recipe by Rainy World Kitchen at