18 Reviews of Black-Eyed Pea Masala

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!

From: eatrealfood

On Jul 18, 2005

just from eyeballing this recipe i could tell i would give it 5* and was i right or was i right!?! i had never made blackeyed peas with yoghurt before, and this made the dish meltingly creamy and just the right foil for the earthy texture of the beans. the only adjustment i made was to reduce the amount of oil, and i added about 1/2tsp more cumin than specified...only because i love it. delicious, substantial, moreish and lowfat all in one meal - what else can one ask for?

From: Chef #292427

On Jan 20, 2007

This has become a staple for me--I could eat it for every meal. I highly recommend it! I did change the ingredients slightly because of certain restrictions I have. I used a TSB. of olive oil to cook the onion, garlic, and ginger. I did not use the chilies. I used half CP and half GM. When I don't have fresh tomatoes, I use a can of plain diced tomatoes. Instead of the yogurt I use 1-2 cups of coconut milk. I usually serve over barley or brown rice.

From: kolibri

On Sep 17, 2005

So tasty and creamy! What can I say - just a perfect balance of flavours, and a little bit of kick (I put in two chilies, jalopenos). And you're right this could be eaten on any meal, very versatile.

From: MrsMM

On Sep 25, 2006

Wow- DH just emailed as we both brought this for lunch. I cooked it yesterday and packed it and we both agreed- IT'S A KEEPER. Yumm-O. Although it slow cooks, it's a simple recipe and is so hearty and satisfying. I also did 1/2 CP and 1/2 GM. I don't know why, but it ended up a little watery overall- but I am planning to make this so many more times- I'll surely perfect it! thanks!

From: Elmotoo

On Sep 15, 2005

This was very good. Next time, I'll add more spices since it seemed to need more. The kids didn't like it but dh & I scoffed it up! It's a wonderful recipe so maybe they'll learn to like it!

From: Happy Harry #2

On Oct 8, 2006

OUTSTANDING!!! If was my first black-eyed peas dish of ANY kind and it did not disappoint! I did make one change that was an error on my part, but it sure didn't hurt. I had a can of coconut milk opened as I was cooking other things also. At the end I stirred in 1/2 cup of that instead of the yogurt. It was not enough to overpower the dish and just danced around on the taste buds leaving a hint of coconut. This was a definite,"Make Again" recipe!

From: Chef #279004

On Apr 12, 2007

Made this last night and it was heavenly. Served it with some basmati rice and there is none left. Everyone had seconds. Things I changed: only used 2 tbsp. oil, added some cayenne and used half veggie broth/half water. This recipe is a keeper. I will be making it again.

From: windhorse23

On Dec 23, 2007

This recipe is so good... I used about 2 tablespoons of oil and an entire pound of dried peas. I used a 6 oz. container of nonfat yogurt. Otherwise I followed the recipe exactly. I served it over brown basmati rice. Lovely, healthy, tasty food. Thanks for the great recipe!