Black-Eyed Pea Dip


When everyone at a potluck party began eating this Indian snack like a dip, Madhu Gadia started serving it that way all the time. Try it with chips or fresh veggies.

  • 1/4 cup servingServings


  • 1 Tbs. canola or vegetable oil
  • 1/4 tsp. cumin seeds
  • 1 16-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups frozen black-eyed peas, thawed
  • 1 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper, or to taste
  • 2 tsp. lemon or lime juice
  • 1/4 tsp. garam masala
  • 1/2 cup finely chopped red onion
  • 2 Tbs. chopped cilantro


Heat oil in skillet over medum-high heat. Add cumin, and cook 10 seconds. Stir in black-eyed peas, then add coriander, salt, turmeric, cayenne, and 1/2 cup water. Bring to a boil, reduce heat to medium-low, and cover. Simmer 10 minutes, or until water has been absorbed. Stir in lemon juice and garam masala. Transfer to serving dish, and garnish with red onion and cilantro.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 67
  • Carbohydrate Content: 10 g
  • Fat Content: 2 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Sodium Content: 154 mg