Black eyed pea & Parsley salad with a tangy Cilantro dressing

Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 4

 A refreshing, wholesome and nutritious salad that is tangy, crunchy, and flavorful. A protein-rich salad with the main ingredient as black eyed peas is elevated to a tasty and crunchy salad cum appetizer with tangy dressing, veggies and toppings

  • 2 cups Dry Black eyed peas (Boiled to desired level of softness )
  • 2 teaspoons Cayenne Pepper
  • 1 teaspoon Salt
  • 2 teaspoons Lemon juice
  • 1/2 teaspoon Black pepper powder
  • 3 Medium sized roma tomatoes (Diced)
  • 1 Medium size red onion (Diced)
  • 1/2 Serrano pepper (deseeded) and minced
  • 2 Medium size English cucumber diced
  • 2 cups Parsley (Chopped)
  • 1 cup Indian Sev
  • 1/2 cup Roasted cashews (Halved)
  • 4 tablespoons Cilantro Chutney
  • 1.5 tablespoons Tamarind-date chutney
  • 1 tablespoon Water to dilute the chutney mixture
    1. Boil the black eyed peas in a pressure cooker (4 cups water) for about 3 whistles or on stove top.
    2. Drain the water and dry the boiled black eyed peas by wrapping them in a paper towel or a cloth.
    3. Keep all vegetables ready as described in the ingredients section
    4. Mix the boiled black eyed peas, cayenne pepper, salt, salt, lemon juice and black pepper powder in a salad bowl. Taste and adjust the spice and salt levels
    5. Add all the vegetables to the black eyed peas and mix well.
    6. To prepare the dressing, Mix the cilantro and tamarind-date chutney with water
    7. Spread the dressing on the black eyed pea and vegetables mixture
    8. For serving, divide the salad into desired number of portions. After serving the salad mix on the plate, add the toppings of Indian sev and cashews just before eating.

    Enjoy the salad.

  1. Eat this salad when it is freshly made. If you refrigerate, the crunchy textures will be lost and the tastes will be different.
  2. Watch out for the spice levels as the serrano peppers can be very hot for your palate. You can avoid the serrano peppers if you prefer.
  3. Links for toppings and chutneys

Coriander / cilantro chutney

Tamarind-date chutney

Indian Sev

Keywords: Black eyed peas, Parsley, salad, cilantro, tamarind, Lobia, Black-eyed peas, Rongi, Kacang tunggak, alsande kalu karamani or thattapayaru alasandalu , Salad, spicy, dressing,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.