Brown Lentils And Black Eyed Peas Curry

This Brown Lentils And Black Eyed Peas Curry are delicious, spicy, flavorful, and customizable!

My family eats curries at least once a week, which I’m sure you’ve heard me say before. They are adored by everyone in my family, and since we switched to a vegetarian diet, their popularity has increased. One of my favorites is this bean and lentil curry, not only because it tastes fantastic but because it also comes together quickly and only requires items I already have in my pantry.

The black-eye beans and brown lentils used in this dish are full of nutrients. Additionally, this curry is quite filling and gratifying due to the abundance of protein. This dish is flavorful and warmly flavored with a hint of heat.

Also see:

lentil black-eyed peas curry overlay on a white marbled background

Why You Will Like This Brown Lentils & Black Eye Beans Curry?

  • It’s aromatic, nutritious, and very filling.
  • It’s so comforting Indian food.
  • It’s mildly spicy, creamy, perfectly cooked, and absolutely delicious!
  • This mouthwatering recipe can be made in a slow cooker or on a stovetop without the need for any extra cooking utensils.
  • It is super simple to make and takes only 25 – 30 minutes.
  • It’s a hearty meal filled with proteins and vitamin A (which is important for your immune system) which makes it ideal for cold winter days as well as for summer when you don’t want to turn on the oven.
  • The best part – everyone will enjoy this dish even vegetarians!

Health Benefits Of Black-Eyed Beans

  • Black eye beans are a high source of vitamins A, B, and folate, which are necessary for the formation and maintenance of new body cells.
  • This high-potassium bean also balances out the sodium in our diet, which helps keep our blood pressure at a healthy level. Additionally helpful for enhancing metabolism is potassium.
  • It is beneficial for your digestive system because it is high in fiber.
  • Its high protein content makes it an excellent choice for vegetarians and vegans who are always trying to increase their protein intake.

Health Benefits Of Brown Lentils

  • Lowers Cholesterol and Protects The Heart.
  • Lower Cancer Risk.
  • Helps To Stabilize Blood Sugar Levels.
  • Nourishes The Bones And Teeth.
  • Beneficial For Maintaining Good Vision.
  • Age-Reversing Qualities.

Ingredients for lentils and black eyed peas

Ingredients Used

  • Whole brown lentils (soaked): Whole brown lentils or masoor dal is high in iron, come with great health benefits, and taste amazing as well!
  • Black-eye peas (boiled): black-eyed peas, dried, 1 cup, used. It’s easy to find in the grocery stores near you.
  • Tomato puree: It is added for texture, color, and body. I prepare it from scratch with two fresh tomatoes. You can use half as much of the concentrated canned tomato puree or use the diced tomatoes from the can and purée them.
  • Coconut yogurt: Yogurt is another important ingredient in this recipe. Coconut yogurt is quite different nutritionally from regular yogurt, having little protein or calcium and significantly more fat.
  • Salt: According to one taste.
  • Chili flakes: My favorite ingredient! Bring the perfect heat! Paprika is a suitable alternative.
  • Turmeric: Brings out the perfect color and warmth to the dish.
  • Coriander powder: The flavor of ground coriander seeds, also called coriander powder, is fragrant, sweet, and somewhat lemony.
  • Dried fenugreek leaves: Without the delicious fragrant flavor that the dried fenugreek leaves bring, this curry would be incomplete.
  • Allspice: The perfect blend of all the dry spices, adds heaps of flavor and aroma to the dish.
  • Oil: I used olive oil. You can use any cooking oil you like.

For tempering

  • Oil: used for tempering
  • Garlic: Use fresh for greater flavor.
  • Onion: The onions are finely chopped.
  • Cumin seeds: The addition of cumin seeds adds a touch of warmth and earthiness to this curry.
  • Dried red chili: Used in tempering, bring amazing aroma and flavor.

Cooking lentils, and black eyed peas curry in saucepan


  1. Wash and soak lentils for 2 hours.
  2. In a pan, add some oil and fresh tomato puree.
  3. Fry the purée, and add all the spices.
  4. Let the mixture simmer, until all the water evaporates.
  5. Add in vegan yogurt and fry until masala separates from oil.
  6. Add in soaked lentils and boiled black-eyed beans, I used the can ones just for convenience. 
  7. Fry them in the masala for a minute, add water, and cover until the lentils are done.
  8. Cook for 18-20 minutes, until lentils, are done and excess water evaporates.
  9. Mash the lentils and beans a little with the cooking ladle.
  10. Now prepare the tempering.
  11. In a pan heat some oil, and add the sliced onion.
  12. Fry onion until golden, add in chopped garlic, cumin seeds, and dried red chilies.
  13. Pour this hot tempering on the lentil stew and it’s done! Serve with some flat naan bread or steamed rice.

How To Serve?

  • You can serve brown lentils & black eye beans curry with rice, roti, or any bread, such as puri or paratha.
  • It’s typically served for lunch or supper, but you can have it for breakfast with some paratha or roti if you want a hearty, protein-rich meal.
  • Although most Indians prefer to consume their meals soon after they are prepared, lentils and peas can be prepared in bulk and stored in the freezer for later use. Easily take a portion when ready to eat and place it in a pot to boil or microwave.

Recipe Notes

  • Black Eyed Beans: Always make sure the dry beans you use in a dish are fresh and within their shelf life. Cooking older beans requires more time. There are several sizes of black-eyed peas. I advise using beans that are between medium and large in size to achieve the finest flavor and taste. Stay away from the tiny, little beans.
  • Two to three cups of dried beans can easily be substituted for Two to three cups of canned beans in a pinch. Before adding the beans to the tomato-onion masala, drain the beans of all the liquid in the cans and give them a good rinse. When adding water, make sure the gravy has a medium consistency and boil for a few minutes.
  • Soaking: If you don’t want to boil the beans, you can soak them for overnight, but the cooking time would be increased.
  • This bean and lentil dish is not spicy. Increase the quantity of red chili flakes and other spices if you want spicy meals.
  • If you’re eating the curry with roti or bread, make it somewhat thicker or of medium consistency. When serving curry with steamed rice, keep the curry’s consistency medium or slightly thin; do not, however, add too much water as this will muddle the flavors.
  • Clean the lentils and beans of any debris, including broken lentils, husks, and stones. No matter which brand I buy, I sometimes find little stones, even though the quality is checked pretty well before packaging.
  • If the curry isn’t thick enough for you, cook it longer and stir until it is. Gravy can be made thick and creamy by mashing a few peas with the ladle’s back.


  • You can also add kale spinach, or collard greens to this recipe to make it heartier.
  • You can also use fresh tomatoes or canned crushed tomatoes if you don’t have tomato puree on hand.

Other Brown Lentils & Black Eye Beans Recipe


Frequently Asked Questions

What Are Black-Eyed Peas?

One of the healthiest types of legumes is black-eyed beans or peas. The name relates to the dark patch on the peas’ creamy skin. These beans are adaptable and complement a variety of dishes.

Its Marathi name is “Chawl,” its Tamil name is “Karamani,” and its Punjabi name is “Lobia” in other Indian states.

Is Brown Lentils & Black Eyed Peas Curry Vegan & Gluten-Free?

Yes. This curry of brown lentils & black eye beans is vegan and gluten-free.

Can I Freeze Black-Eyed Pea Curry?

You certainly can! Curry can be frozen or kept in the fridge. It will remain in the refrigerator for up to 2-3 days. However, you may freeze it for up to 3 months if you put it in freezer-safe containers. Defrost overnight, then reheat before serving.

Can I Use Canned Black-Eyed Peas For This Curry?

If you use canned black-eyed peas, drain and rinse them thoroughly. Black-eyed peas in a can should be cooked with an equal amount of water or a ratio of 1:1. 

Are Lentils Good For Your Gut?

Yes, eating lentils is good for your gut health. Due to the fact that they contain more fiber than most foods, they are excellent for helping to regulate your days.

Can I Make This Brown Lentils & Black-Eyed Beans Recipe Ahead Of Time?

Yes! This recipe is perfect for making ahead of time and warming up on the stovetop right before serving.

Do I Need To Presoak The Whole Brown lentil?

It is not necessary to soak them before cooking, though. But because soaking reduces the amount of time needed to cook, it doesn’t hamper and even benefits. A half-hour is OK if you don’t have much more time, but three to four hours is optimal. If not, you don’t have to worry.

Lentil Black Eyed Peas curry overlay on wooden background

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Brown lentils and black eyed peas curry

This Brown Lentils And Black Eyed Peas Curry are delicious, spicy, flavorful, and customizable!
5 from 4 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Indian
Keyword: Brown lentils and black eyed peas curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 103kcal



  • 1 cup whole brown lentils soaked
  • 1 cup black-eyed peas cooked
  • 1 tablespoon avocado oil
  • ½ cup tomato puree
  • ½ teaspoon turmeric
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves optional
  • 4 tablespoons coconut yogurt
  • salt to taste

For tempering

  • 1 tablespoon oil
  • 1 small onion sliced
  • 2 cloves garlic chopped
  • 1 teaspoon cumin seeds
  • 2 dried red chili


  • Wash the lentils and soak them in water for 2 hours.
  • In a pan, add some oil and fresh tomato puree. Fry the puree for a minute or two.
  • Add all the spices and let the mixture simmer until all the water evaporates.
  • Add in vegan yogurt and fry until the masala separates from the oil.
  • Add in the soaked lentils and boiled black-eyed beans (canned ones can be used for convenience). Fry them in the masala for a minute.
  • Add water and cover the pan. Let it cook for 18-20 minutes until the lentils are done and the excess water has evaporated.
  • Mash the lentils and beans a little with the cooking ladle.
  • Heat some oil in a separate pan, add sliced onions, and fry until golden. Add in chopped garlic, cumin seeds, and dried red chilies.
  • Pour this hot tempering on the lentil stew and it’s ready to serve!
  • Serve with some flat naan bread or steamed rice.


Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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