Black-Eyed Pea Masala

From: Mitra <3

On Jan 1, 2010

I made these tonight for New Year's good luck black eyed-peas and we really enjoyed this. I used half garam masala and half curry. I actually would have liked this to reflect the spices more, but thought it was very delicious and hearty. Although I am not a big black-eyed pea fan, I could totally see this being a chole recipe with some chickpeas, yum!

From: Gracielagata

On Jun 22, 2009

this was really good. i want to try making it with spinach next time, as the flavors seem like they will lend themselves well to that. i used about 2 little cut pieces of a thai chili, and it was pretty spicy. i have no idea on peppers and such, but next time i think i am leaving the peppers out, as my hubby isnt into the heat like i am. dont leave off the cilantro at the end- its is so yummy!

From: Chef #233238

On Mar 14, 2007

This is outstanding. I took a short cut and used two cans of black-eyed peas, adding them along with the tomatoes and omitting the water. I didn't have green chilies so used bottled (marinated) jalapenos. The recipe turned out wonderfully. It is very spicy/hot and tastes just like the masala I had in the Indian restaurant a few weeks ago. Will definitely make again.

From: justcallmetoni

On Sep 25, 2005

When recipe directions are written out as carefully as these, you know the chef has put a lot of care into perfecting a favorite recipe. So I was careful to follow and only made one change — using just 2 tablespoons of oil and replacing the rest with vegetable stock. I rarely prepare dishes with dried beans but this was so worth it. The results were just superb - rich and flavorful, creamy and satisfying. I used half curry powder - half garam masala and delighted with that choice. Eager to now try this with kidney beans as I'm sure it will be just as heavenly. Thanks love!