Saturday, October 12, 2019

Black-eyed Peas With Greens, Kerala Style (For New Year's Day or Any Day)

Black-eyed Peas With Greens was inspired by the Kerala style stews; this stew is an amalgam of ingredients found in both the U.S. and India. Tasty, Simple, good and good for you, what's not to love? Black-eyed Peas With Greens can be enjoyed as a soup or stew depending on the amount of water you add. Black-eyed Peas With Greens is fabulous traditional fare for New Year's Day to bring good luck and good health!

Other greens such as Chard, Kale, Collards, etc maybe added instead of spinach; but these greens are sturdier than spinach and would need more time to cook. Add them at the same time as the black-eyed peas to the pot and simmer until desired doneness is achieved.

Note: Black-eyed peas cook relatively quickly even when unsoaked; so soaking is beneficial but optional.


2-3 Tbsp Coconut, dried unsweetened
1 tsp Cumin Seeds
1 dried hot Red Chile

1 cup Black-eyed Peas, cooked until soft
1 small Onion, finely diced
1 clove Garlic (optional), minced
3 Celery ribs, diced
1 Tomato, diced
1/2 tsp Turmeric
8 oz Spinach, coarsely chopped
Kosher Salt
Freshly ground Black Pepper to taste
1-2 Stems Curry Leaves, finely sliced


Sort, soak if desired, and cook the black-eyed peas in water to cover until soft but not mushy.

Masala: While the black-eyed peas are cooking, combine the following and grind finely using a blender with about 1/4-1/2 cup of water. Set aside.

In a large pot, cook the onions and celery with a pinch of salt and a sprinkle of water until softened. Add Turmeric, garlic and tomato and cook for a couple of more minutes.

Tip in the cooked black-eyed peas, and coconut mixture and bring to a good rolling boil. Add a little boiling water to get stew or soup consistency. 

Stir in the spincach and cook just until wilted. Remove from heat. Stir in the pepper and curry leaves.

Cover and let rest for 5 minutes. Taste and adjust seasonings. 

Serve hot in bowls by itself or over cooked grains.


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