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I enjoyed this vegetarian pressure cooker recipe. I used jalapeno for the green chile and cayenne for the chili powder. I have a jiggle top pressure cooker and so wasn't quite sure about the whistles, as mine doesn't whistle, but hisses whether at high or low heat. I did the best I could following the times and it turned out great. Easy and quick for black eyed peas. Thanks for posting.
Thank you Charishma, This is very good. I will make this again.
This was a great dish! I more or less made 1/2 the recipe, and it was a big hit. I'll definitely be making this again.
I liked this recipe very much. I fixed this for dinner with jeera (cumin) rice and a side of herbed veggies. Only thing I added was about a 1 teaspoon of garam masala before closing the pressure cooker. I also used purple onion instead of white or yellow. Great recipe, there were no leftovers. Even my MIL liked it which is not very common for her. Thanks Charisma!
Very tasty dish. I like things very spicy, so I added more thai chiles and put in some dry red chiles also. But that's the only thing I changed. Thanks for all the delicious looking recipes you've posted--I think I'll be trying more of your recipes soon!
I made this, but adapted it so much it might not be the same. I didn't have the exact ingredients, so substituted, as follows: I had a 1 pound package of frozen black eye peas that I had already cooked. I put 1 TBSP. of olive oil into a frying pan and added the 1 1/4 tsp. turmeric and 1/4 tsp. red chili pepper and saute'd for just a few seconds, until they smelled aromatic. Then I added one 15 ounce can of "no salt added" tomato sauce, 2 TBSP. canned diced green chilies, 1 tsp. prepared minced fresh garlic from a jar and 1 tsp. prepared grated fresh ginger from a jar. (These are usually found in the deli or produce section of the supermarket.) I reduced the garlic because 7 cloves equals 2 1/2 tsp. of prepared minced garlic, and that seemed a bit strong for just 3 servings. When the sauce was simmering I added the cooked (drained) black eye peas. I stirred and simmered long enough to get heated through and blend the flavors, adding a little water as necessary. I am on a very low sodium diet, so I omitted the salt; and my husband doesn't like onions, so I left them out as well. I cooked half of a small mild onion in water in the microwave while the dish was cooking, and afterwards I added it to my portion. We both enjoyed it! My husband asked for seconds. (I'd have had seconds, too, but I'm trying to lose weight so have to control those impulses.)
The recipe was easy to make and was very tasty. I substituted jalapeno for green chilies and kept the spice on the mild side. The second time I prepared it, I added frozen corn after the pressure cook. Corn and black-eye peas just seem to go hand in hand. Later for leftovers, I mixed in plain calrose rice and ate it for lunch.