Black Eyed Pea Salad

  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

The recipe

Black Eyed Pea Salad is a fresh and spicy recipe that can be eaten on its own as a cool summer snack or warm as an accompaniment to many other dishes.


  • 400g dried black eyed peas, soaked overnight
  • 4 whole spring onions, cut into 10mm pieces
  • 2 green chilies, deseeded and cut into strips
  • 2 cloves garlic, crushed and sliced
  • 1 tbsp fresh ginger, grated
  • 1 tsp salt
  • ¼ Szechwan pepper, finely ground
  • 1½ tsp mustard oil
  • ½ tsp fenugreek seeds
  • 1 dried chili, cut in half and deseeded
  • ½ tsp ground turmeric


Step 1

Rinse the soaked black eyed peas in fresh water, drain and put into a bowl. Add the onion, green chilies, garlic, ginger and salt. Stir and set aside.

Step 2

Put the oil into a small frying pan over a low-medium heat and fry the fenugreek and dried chilli until fragrant, 5-10 seconds. Add the turmeric, stir and immediately add the mixture to the bowl of peas and mix together.

Step 3

Put the contents of the bowl into a saucepan and cover with water. Bring to the boil, turn down the heat and simmer for 40 minutes until the black eyed peas are tender.

Step 4

Serve warm or cold.

Recipe Type: , Ingredients:
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