Growing up, I always saw Mom making these dishes during weekdays. It was served with rotis/tortillas all the time. There wasn’t a particular pattern, but I knew what was coming some of the days. The very interesting thing was, they tasted the same every time she made them. Now, it makes me wonder how she did it. No recipe, just add this and add that. Our lunches were full course meals, most of the time. Weekday dinners were usually a simple roti with a vegetarian side.
I don’t remember being very fond of vegetarian dishes then, especially greens :). She was creative; well, she had to be in order to feed her little girl some healthy stuff. I would never waste food or not eat something. I might not have been so enthusiastic about it then as much as I am now, but I sure ate my portion.
Now, as I see my teen explaining to the little guy about the difference between being passionate and thankful while eating their veggies, and I am grateful. They like their curries, although there are days when the little one has to complain that there’s too much cooked onions or it’s too spicy.
Beets prepared this way are so much more delicious and lose a little bit of their earthy flavor, but in a good way. I call it a weeknight meal because it’s simple, healthy and tasty. I call it a weeknight meal because it’s so easy to put together, and it’s very comforting after a long day. Hope you get to try it.
Black Eyed Peas are a staple in many South Indian household. Packed with nutrients, they’re perfect sides with rotis or some plain rice. You could use frozen black eyed peas if you are short on time. I’ve used them, and they taste good. If you have the time to soak the black eyed peas overnight and cook it, kudos, it’s the best. The dill works very well in this dish.
These are dishes which will fit the weekday dinners very well.
- 2 large Beets cut to thin pieces
- 1 cup frozen green peas or fresh peas
- 1 small onion
- 1 tomato
- 2 tsp freshly ground coconut or frozen grated coconut
- 3 garlic
- ½ inch ginger
- 2 cardamom
- 3 cloves
- ½ inch cinnamon
- 1 tsp cumin
- 1 tsp pepper
- 4 red chillies
- 1 tbsp coriander seeds
- 2-3 tsp vegetable oil
- Black eyed peas- 1 cup soaked overnight or frozen thawed for 1 hr
- 1 bunch fresh dill chopped
- ⅓ cup raw peanuts
- 1 tsp cumin seeds
- 1 onion finely chopeed
- 10 whole garlic thinly sliced
- 1 tsp red chili powder
- ⅓ tsp turmeric
- 1 tsp salt or accordingly
- In a pan, add 1 tsp oil. Let it get hot and add cumin, coriander, spices and fry lightly. Add the onion, ginger-garlic, tomato and fry on medium heat for 3-4 minutes or until it's cooked partially. Add the coconut, salt and fry for a minute. Turn off the heat and let cool. Then grind it to a fine paste with ½ cup of water.
- In a pressure cooker or a pan, add oil and add the beets and fry. Add the masala paste, adjust the salt and cover and leave for 2 whistles, turn off the heat. If you are using a pan, let it cook for about 20-25 minutes until the beet is tender. Add the frozen peas once your turn off, cover and let sit for 10 minutes before you serve. If you use fresh peas, add it when you add the beets to the pot. Serve with Roti or rice.
- In a heavy bottomed pan or a pressure cooker, add the soaked black eyed peas with peanuts or the frozen thawed and cook for upto 2 whistles in a pressure cooker or for about 20 minutes in a pot. Turn off the heat. Add salt and let it sit for 10 minutes. Make sure not to over cook the peas. It has to retain it's shape and not be very soft when pressed in between your fingers.
- In a different pan, add some oil, add the cumin and let it brown. Add the chopped onion and the garlic and fry on low to medium heat.
- Then add the red chilly powder, turmeric and salt. Fry for a minute and add the cooked black eyed peas- peanut mix. Add 1 cup of the water the peas have been cooked it. Add the chopped dill. Check for salt. Adjust well. Cover and simmer for 10 -15 more minutes. Turn off the heat and serve hot with Roti or rice.
My mom is the exact same – no recipe – no measuring – but things taste the exact same – and totally delicious! Just like these curries! Gorgeous coloring on the gravy – and that beet one – ooh – I love beets so that is what I keep scrolling up to look at!
Can I have a serving of both? They look phenomenal!!!
Asha – I would never have been happy with just veggies for dinner growing up. How things have changed! Your curries are simply stunning – and I love getting 2 to drool over right here. I love black-eyed peas so I’m all for that and wonder of wonders, I’ve discovered I like beets a lot more than I ever thought possible. The color of that curry is something else. You make vegetables total rock stars – these are two very beautiful bowls!
PS – Looks like my 2 attempts to leave a comment on your last post didn’t work…glad to see this one is working! Just FYI. Have a great weekend coming up!
Thanks so much sweety. I’m sorry it didn’t work, thanks for trying few times. I will definitely look into it. But, thanks for your support and kind words.
Thank you so much for sharing vegetarian recipes for dinner! I tried the beet curry this evening and it was AMAZING. Can’t wait to try the block eyed peas recipe this weekend!
Fantastic. So glad you liked it.
I love both and their colors are amazing!
Both curries look very delicious and I seriously won’t miss the meat here.
2 veggie curries in one post!!! How lucky am I to come here 🙂
I think I would definitely love black eyed pea curry and would be so eager to try the beet one. Though both of them look so delicious, Ask.
P.S. You were such a good girl to eat ALL the veggie. 🙂
Black eyed peas have never been my best friend but I’d eat any beet I saw. I can’t wait to try the beet curry.
I am coming here for the first time and I like. Your beetroot curry looks absolutely amazing. Love the pictures as well.
Excellent work Ash! We especially liked the black eyed peas curry. We actually use them a lot here in Greece, so your recipe is a beautiful alternative to the classic ones we are using.
Thank you!
both the curries look so delicious! Your food is just beautiful Ash! <3
thanks so much for sharing love the recipe
and the story .
That beet curry is new to me. I never make curries with beet root. Must try sometime.
I’m going to give the beet curry a try. Check instagram soon. GREG
Love these Ash!! the colours look amazing!!
I love curries!!
These both look wonderful, but I’m especially drawn to the black eyed pea curry — it looks so warm and inviting! Beautiful photos as always, Ash! 🙂
I don’t believe I’ve ever seen a beet curry before, now I’m intrigued!
Give me a big bowl of that black-eyed pea curry and I would be VERY happy!
Love black-eyed peas! And I’ve had them in curries often. Although yours looks terrific! But beets? Never had them in curry. Love the idea, though — thanks!
It’s fantastic that something so tasty can be so healthy too!
Because I love black eye peas, I would try this one at home although both look delicious and healthy, a complete meal by itself.
I’ve never had beets in a curry so I’m really interested in that recipe! 😀
I have never heard of a beet curry before, you have my attention. It looks great, I am definitely going to have to try it.