Tuesday, February 27, 2018

Feijoada - Goan Black Eyed Peas Curry

--> For this February  , We are making Goan recipes for Ssshhh cooking secretly. I was paired with Poonam Bhachva of Annapurna. She gave me Black eyed peas and coconut.I made this delicious creamy goan black eyed peas curry known locally as Feijoada.

  This curry was similar to our Thattaipayaru ( Black eyed peas ) Kulambu but it uses coconut. we Won't use coconut.

 This was simple yet delicious curry goes well with roti or rice.

  Goan cuisine has the influence of portuguese because of it being a Portuguese colony. This Feijoada is a portuguese stew made with beans and meat. It can be made without meat and can use any bean of your choice. 

Requirements : 
2 cup black eyed peas 
2 onion 
6 garlic cloves 
4 Tomato 
1 inch piece of ginger 
1 tsp coriander powder 
1 tsp Chilli powder 
1 tsp cumin powder 
1/2 tsp turmeric powder 
Salt to taste 
1 cup coconut milk 
1 tsp Jaggery 
1 tsp Tamarind paste 
2 tbs oil 
1 tsp Lemon Juice
Coriander Leaves 
Method : 

Wash and soak the black eyed peas overnight.
Next day , drain the water and wash again.
Add the peas to a pressure cooker with enough water and cook for three whistles. 
Chop the onion , garlic and ginger. 
Puree the tomatoes into a smooth mixture.
Heat a large pan and add oil .
add in the sliced onion and saute till the onion turns golden brown.
Add the ginger and garlic , saute for a minute. 
Add the chilli powder , coriander powder , cumin powder and turmeric and give a quick stir.
Add the tomato puree and keep stirring for five to ten minutes or till the oil oozes on top. 

Now , add the cooked black eyed peas along with the water and stir well .

Add the jaggery , tamarind ,salt and coconut milk. Cook on simmer with covering for 10 minutes  with occasional stirring. 

Take off from flame and add the lemon juice and chopped coriander leaves.

Feijoada is ready to serve.

Serve this coconut flavoured curry with rice / Roti.

  1. Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.
  2. Top it up with lemon juice and chopped coriander and serve hot.
  3. Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.


  1. Love the pulse gravy dishes of Goa. I made Chana Ros another pulse sabzi using white peas. Yours looks super delicious and yum and makes an excellent combo for both roti and rice.

  2. The spicy Goan black - eyed peas curry sounds so flavorful ! You have done full justice to the secret ingredients Sharanya 😃

  3. This is one of my favorite beans! Have been wanting to try this curry since so long... sounds absolutely delicious...

  4. Lovely recipe. enjoyed seeing tatta payar in new form.

  5. I love the look and sound of this curry! So going to try this out! :)

  6. This recipe is so much different from what I usually make with addition of coconut milk, jaggery and tamarind.. will give it a try.

  7. yummy and delicious looking curry for the challenge...yum

  8. One more curry dish to add to my list as I'm always looking for new ways to prepare beans and lentils. Looks very delicous.

  9. This feijoada seems easy to make, though there are several steps, and as a bonus, it is full of nutrients too! Should add this to my list of lentils/beans recipes.