Cinnamon-Flavored Black-Eyed Peas with Cardamom

Sabud Garam Masale Waale Lobhia

Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Black-eyed peas are a cinch to cook, and this creamy-tasting curry makes a quick weekday meal when ladled over slightly starchy white rice—the rice enhances the sauce’s buttery texture.



  1. Place the black-eyed peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups