Black Eyed Peas & Moringa Curry
Buttery Black eyed peas & nutrient- dense Moringa greens simmered with aromatic spices and cooked to perfection! This effortlessly easy one-pot meal will surely become your family favorite in no time!
I grew up eating black eyed peas and Moringa. My mom typically made South Indian sambar with these ingredients but never really used them together.
Black eyed peas and Moringa greens are a match made in heaven. I did not know this until I made this curry for the first time. Black eyed peas add a wonderful creaminess while the greens add texture to this dish. They complement each other so well.
Both Black eyed peas and Moringa are extremely nutritious. They are a great source of plant-based protein, fiber and other vitamins and minerals. You can read more about the health benefits of Moringa here. The addition of paneer gives it an amazing texture and a wonderful protein boost.
I love how easy and effortless this recipe is! I used my Instant Pot to make this recipe (fewer dishes to wash, yay!) but you could totally use a pressure cooker or cook it on your stove top.
This recipe is naturally gluten-free. You can skip the paneer or replace it with tofu to make it vegan.
Black Eyed Peas - 2 cups
Moringa greens - 2 cups
Onions - 1 cup, chopped
Tomatoes - 1 cup, chopped
Garlic - 1 tbsp, finely chopped
Ginger - 1 tbsp, finely chopped
Paneer - 1 cup, cubed
Olive oil - 1 tbsp
Cumin seeds - 1 tsp
Salt - to taste
Cilantro - few sprigs
Juice of half a lemon
Raw onions for garnishing
Soak the Black Eyed Peas overnight with 2 cups of filtered water.
Prep the Moringa leaves as described in the video
Put Instant Pot on Sauté mode. Add olive oil and wait until it heats up
Once hot, add cumin seeds.
Once the cumin seeds pop, add the onions and saute until translucent.
Add ginger and garlic and saute
Add tomatoes and cook until tomatoes are mushy.
Add in the spice powders and mix well,
Now add the soaked and drained black eyed peas and mix.
Close the lid and set the Instant pot on bean mode for 15 minutes. Turn vent to sealing position
Once the Instant Pot beeps, allow the pressure to release naturally.
Open lid and set Saute mode. Add the Moringa greens and cook until the greens wilt.
Add in the paneer cubes and mix well. Allow the curry to come to a boil. Turn off Instant Pot.
Transfer into bowl and garnish with cilantro, lemon juice and top with finely chopped red onions.
Serve with rice/ quinoa/ roti or enjoy as is like a soup.
If you can't find fresh Moringa, simply replace it with any other leafy greens.
DO NOT SKIP THE LEMON JUICE! It not only enhances the taste of this curry but also helps absorb the iron from the beans and greens.
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