Recipe for Curried Black eyed peas salad with Zucchini [vegan] [gluten free]
I love cooking with black eyed peas. Even though, I must admit that while cooking it gives off a mildly vile odour. But combine the cooked beans with freshly ground masala to make a curry or a delicately tempered Sundal, or mix it with a bunch of herbs and veggies to make a burger, and you’ll realise what a delight this bean this. And oh, a vegetarian chili made using black eyed peas is my all time favourite!
While it’s popular ingredient in Indian cooking, it’s quite common in South American cooking too. It is considered lucky to eat black eyed peas on the new year for the belief that it brings prosperity.
Other names for black eyed peas: Cowpeas
Tamil – Karamani
Kannada – Alsande kalu
Hindi – Lobia / Rongi
Marathi – Chawli
Cooked black eyed peas can be stored in an airtight container in the refrigerator for 2 days. 1 cup dried peas gives roughly 3 cups of cooked peas.
Black eyed peas / Lobia Nutrition:
1/2 cup cooked black eyed peas / lobia provide 99 calories, 6 grams of fiber and 7 grams of protein.
Isn’t it wonderful that adding 1/2 cup of these cooked beans to your salad or curry can up your daily fiber and protein intake considerably!
If you are not a fan of raw spinach, toss the spinach in the pan along with the zucchini until wilted and then toss in the rest of the ingredients.