Black-eyed peas salad is a quick, nutrition-dense salad perfect for a light evening snack – peas can be made in the Instant Pot or stovetop.
Can we take a moment and be grateful for the variety of pulses we have available? And I am sure in our pantries all of us have only a subset of the entire available range. The virtue of pulses doesn’t just lie in variety; it is the nutrition they bring to the table: Protein, Iron, Folate, to name a few. I had written a detailed post on 5 lentils a while ago – including them is an easy way to meal-plan.
Peas and Beans are other members of the pulses family and are full of nutrients, and eating a diverse range of them is good for our gut. Black-eyed peas (lobhiya in Hindi) are also rich in these nutrients, and we can add to them by packing more in this salad! This Black-eyed peas salad has seeds, veggies too – all goodness packed into a bowl.
Other salads on the blog that you may like: Avocado-Cucumber salad with mint dressing and Barley -Brussels Sprouts Salad.
How to make Black-eyed Peas Salad?
Step-by-Step Instructions
Serves:
4
Ready In:
20-30 minutes
Diet:
Vegan, Gluten-Free
Ingredients
-
3/4 cup black-eyed peas
- 2 cups water for soaking and 2 cups for cooking
-
1/2 cucumber
-
1 small tomato
-
1/4 medium onion
-
1 green chili (I use Serrano) – per taste
-
1 -2 teaspoon sunflower seeds
-
1 teaspoon roasted and ground flax seeds (optional)
Cooking Black-eyed peas:
-
1 teaspoon turmeric
-
1 teaspoon salt (per taste)
-
1 teaspoon ghee or plant-based oil
-
1 pinch asafetida
Step 1: Preparing Black-eyed Peas
- Soak black-eyed peas for three-four hours. Drain the water used for soaking. Soaking is preferable but optional.
- Instant Pot: Set the pot to Sauté mode. When hot, add a teaspoon of ghee, hing/asafetida, stir for a few seconds and then add soaked black-eyed peas, turmeric, salt and water for cooking.
- Set the pressure to ‘high-pressure’ for 11 minutes and let the pressure release naturally. If you skipped soaking them, set the pot to ‘Bean Mode: Low’ which should display 25 minutes. Let the pressure release naturally. Stovetop: Two whistles in a pressure cooker on a stovetop for soaked peas should cook it fine.
- Drain the water – you may use this water for cooking rice or dough for Chapattis. It need not be discarded.
Step 2: Prepare the Salad:
In a bowl, add finely chopped cucumber, tomatoes, onions, chili and black-eyed peas, sunflower seeds, and roasted and ground flax seeds. Give a gentle stir.
Add lemon juice, mix gently and serve. You may add more salt per taste, but it isn’t needed since the peas are already salted.
★ Tried this recipe? Please give a rating by clicking the stars below, under the picture. ★
Black-eyed peas salad
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 3/4 cup black-eyed peas raw
- 2 cup water for soaking
- 2 cup water for cooking
- 1/2 cucumber
- 1 tomato small
- 1 onion medium
- 1 green chili I use serrano pepper
- 1 teaspoon sunflower seeds
- 1 teaspoon flax seeds roasted and ground (optional)
Cooking Black-eyed peas:
- 1 teaspoon turmeric
- 1 teaspoon salt per taste
- 1 teaspoon ghee or plant-based oil
- 1/4 teaspoon asafetida
Instructions
Preparing Black-eyed Peas
- Soak black-eyed peas for three-four hours. Drain the water used for soaking. Soaking is preferable but optional.
- Instant Pot: Set the pot to Sauté mode. When hot, add a teaspoon of ghee, hing/asafetida, stir for a few seconds and then add soaked black-eyed peas, turmeric, salt and water for cooking.
- Set the pressure to 'high-pressure' for 11 minutes and let the pressure release naturally. If you skipped soaking them, set the pot to 'Bean Mode: Low' which should display 25 minutes. Let the pressure release naturally. Stovetop: Two whistles in a pressure cooker on a stovetop for soaked peas should cook it fine.
- Drain the water - you may use this water for cooking rice or dough for Chapattis. It need not be discarded.
Preparing the salad
- In a bowl, add finely chopped cucumber, tomatoes, onions, chili and black-eyed peas, sunflower seeds, and roasted and ground flax seeds. Give a gentle stir.
- Add lemon juice, mix gently and serve. You may add more salt per taste, but it isn't needed since the peas are already salted.
I tried this recipe, the salad came out really tasty!
Thank you so much! I am glad you liked it!
We made this salad yesterday and it was delicious and refreshing !
Thanks for sharing, Shipra! I am glad you liked it. Please also try other salads on the blog.