Black-eyed Peas: Pakistani Style!

We’ve all eaten, and maybe made too, Black-eyed Pea Salad. But today, we’ll be making Black-eyed peas the way it’s cooked in the Indian Subcontinent. Prepare yourselves for a mouth-watering journey! Try serving it with rice or chapathi. Squeezed lemon on top adds a marvellous flavour.

1 bowl (can serve 3-4 people)

Black-eyed peas: 1 cup
Onion: 1 small sized
Turmeric Powder: 1/4 tsp
Garlic and Ginger paste: 1 tbsp
Red Chili powder: 1/4 tsp
Salt: 1/2 tsp
Tomato Paste: 1 tbsp
Cooking oil: 1 tbsp


  1. Soak Peas for 1-2 hours. 
  2. Drain the soaked peas. 
  3. Heat oil, and fry chopped onion till it changes colour to milky white. 
  4. Add the turmeric powder, chili powder, black-eyed peas, salt, 
  5. and the gralic and ginger paste to the onions. Fry for 2 minutes. 
  6. Now add the tomato paste and 3 cups of water. 
  7. Cook on a pressure cooker for 10 minutes. 
  8. Serve! 


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