Good Morning America Recipes

Vishwesh Bhatt's Black Eyed Pea Stew

Simple Comfort Food

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Vishwesh Bhatt, executive chef of Oxford, Ms, Snack Bar, has created a menu that blends French brasserie with his native India combined with the Deep South.


  • 16 cups black eyed peas (fresh or frozen)
  • 4 cups onions diced small
  • 4 cups tomatoes diced
  • ½ cup minced ginger
  • 2 tablespoons cumin seeds
  • 20 curry leaves
  • 1 tablespoon turmeric
  • 1 tsp cayenne
  • ¼ cup tamarind concentrate
  • ¼ cup jiggery (unrefined cane sugar)
  • 1 cup peanut flour
  • 1/3 cup peanut oil
  • 1/3 cup chopped cilantro
  • Salt
  • Water
  • Cooking Directions

    Heat oil in a heavy bottom pot, add cumin seeds and stir until fragrant. Add curry leaves followed by onions, ginger and tomatoes. Cook until tomatoes start to break down. Stir in turmeric, cayenne and the flour. Stir in 6 cups water bring to a simmer and add the peas. Add tamarind and jiggery. Simmer until the peas are soft and season with salt. Remove from heat and stir in the cilantro.

    Recipe courtesy of chef Vishwesh Bhatt, SNACKBAR, Oxford, MS.

    Recipe Summary

    Main Ingredients: black eyed peas, onions, cumin, curry, turmeric

    Course: Dinner

    More Info: Kids Friendly

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