This Gluten-free Black Eyed Peas recipe is Vegan & Refined Sugar-free too and its preparation time is 30-45 minutes.
- Serves 4
- 100 calories per serving
- 375mg Potassium
- 4 gm of fibre
- 4 gm protein
- 195 mg Calcium
- 36 mg Vitamin C
- 1 mg Iron
- Potassium helps rebalance sodium levels in cells.
- Great for muscle strength, nervous system and improves metabolism.
- Beneficial in bone health.
- Vitamin C rich tomatoes provide antioxidants for better immunity.
- Low-calorie protein and fibre rich curry
- Lunch and dinner make-ahead options
- 1 Cup cooked, Black Eyed Peas
- 1 Tbsp, Coconut ghee oil
- 1 Tsp (8 grams) Whole Cumin Seeds
- 1 Cup, chopped, Onion
- 1 Cup, chopped or diced, Tomatoes
- 1 Fresh Green Chilli
- 1 Tsp, Salt
- 1 Tsp(s), Red Chilli Powder
- 0.50 Tsp(s), turmeric powder
- 1 Tsp(s), Garam Masala
- 2 Tbsp(s), Lemon Juice
- 1 Tbsp(s), Ginger Tea
- 3 Tsp (5g), Minced Garlic
- In Instant Pot, switch to brown/saute mode.
- Heat the oil, add cumin seeds, ginger, garlic and green chilli and saute till light brown. Then add onions and continue to saute till the cook down for 2-3 minutes.
- Then add the dry spices and 1-2 tbsp water and cook them for a minute.
- Finally add the tomatoes, soaked black eyed peas and 2 cups of water.
- Cook under pressure for 20 mins if soaked overnight and 35 mins if soaked just prior.
- Once done, release the steam naturally and mix the lemon juice.
Serve with a side of rice/ flatbread.
