SBD Phase 1: Black Eyed Peas Masala

There was a time in my life where I stocked my kitchen shelves with lentils and beans. They are protein rich and have complex carbs. I came to UK as a student with minimal kitchen gadgets. One thing that my grandmother gifted me was a small pressure cooker, two ladles, a stainless still vessel and few pounds to buy electric rice cooker. I landed here in two suitcases with these kitchen items and spice powders holding most of the space. My mom told me eat lots of vegetables, fruits and lentils/beans. During my first week in Sheffield, I lived on what my room mates cooked. I was homesick and tired. I was taking in all the changes that was going around me. The following week I was ready to explore the new place. It was September 2006.

On a cold, breezy day, I walked to an Indian grocery store down the hill with a heavy jacket swung around me and £20 safely nestled in my hand. I checked every 5 minutes to see whether I had the currency in hand. I bought fresh vegetables, couple of bananas, little nuts and beans. That night I made black eyed peas masala.



I am doing no carb for dinner tonight.


  • 2 cups black eyed peas
  • 2 tablespoon olive oil
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies , minced
  • 1 small red onions chopped
  • 1 teaspoon turmeric powder
  • Salt to taste

Cooking Directions

Soak 2 cups black eyed peas in water overnight.

Add oil in a pressure cooker. Once hot add 1 tablespoon ginger-garlic paste, couple of green chilies minced, 1 small red onions chopped, 1 ripe tomato chopped, 1 teaspoon turmeric powder and salt to taste. Saute for 5 minutes. Add the beans and pour 3 cups water. Cover and cook for 3 whistles.

That was my meal – heaps of the black eyed peas masala with a glass of chaas (2 tablespoon yogurt diluted with ice cold water and seasoned with teaspoon of black salt & 1 teaspoon store bought chaat masala).

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