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Another Daal you say. Well yes, another delicious lentil-bean stew. This one has whole green mung bean and Black eyed Peas. When cooked together, the mung bean gets mushy and makes for a thick gravy.
A twist to the usual lentil daal with Kashmiri Garam masala, more tomato and some celery. Try it! The kashmiri garam masala is different from the regular garam masala or curry powder. It has notes of cinnamon, cardamom, cloves and black pepper.
Top this with some taco seasoning, crumbled corn chips and you have some indianized Chili.
For a picture collection of Daal, Lentil/bean stews, curries, tikka masala see here. All pictures have the recipe link in the description. For a list, see Recipe index by Label here, under main course:India.
This month I am loving all things Black eyed pea after a lot of chickpea obsession all through december. What is your current favorite lentil or bean this week?
News for the week….
A superfit Chicago Mayor Rahm Emanuel Endorses a Vegan Diet! for lowering health costs.. whatever the reason.. I say hell yes.
Tara from NY times talks about how to Go Vegan
Get your Vegan Education, degrees in nutrition, cooking and more.
Indian animal welfare officials moved this week to block plans to put performing dolphins on display at theme parks and malls across the country! I hope they can stick to it.
Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe
Ingredients
- 1/2 cup dry Mung bean, green mung/moong bean
- 1/2 cup dry black eyed peas/cow peas
- 2 teaspoons organic canola or coconut oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1/2 teaspoon kashmiri garam masala, or use regular garam masala
- 1/2 teaspoon turmeric
- 1 dried red chili, or 1/2 teaspoon chili flakes
- 5-6 cloves of garlic chopped
- 1/2 inch ginger minced
- 1/2 cup chopped red onion
- 2 medium tomatoes, chopped
- 1/4 cup chopped celery, Optional
- 2.5 cups water
- 3/4 teaspoon salt
Instructions
- Soak the black eyed peas and mung beans overnight or atleast 6 hours.
- Drain and rinse and keep ready.
- In a pressure cooker or a deep pan, add oil and heat on medium.
- Add cumin seeds, bay leaf and one dried red chili and mix for a few seconds.
- Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
- Add in all the spices and mix for a few seconds.
- Add in the celery and tomato and cook for 4-5 minutes until tender.
- Add the rinsed beans, salt and water.
- Mix and pressure cook on low-medium for 6-7 whistles.- 20 minutes
- If making in a pan, add rinsed beans, 3 cups of water, salt, cover and cook for about an hour or until the mung beans are very squishy. Cover partially with a lid.
- Taste for salt and spice. Add more garam masala if needed. Add more water if needed(depends on the method of cooking, the beans and your preference of the consistency)
- Serve hot topped with fresh cilantro or seasoning of choice.
- Serve with flatbread(Rotis, Naan, Pita) or Rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’re on our second time making this dish within a week… it’s that good. While we didn’t use the celery, it’s been enjoyable to eat. Great textures and flavos. We’ve found that it’s easy to throw together, and the children went back for seconds! Thanks so much!
Love to hear it!
Hi,
Great post!looks yummy!
I like to make simplified indian food.u know what i mean.
I just discovered ur page n i really like ur recipes.
Just want to tell u my Rajma looks exactly like ur pic 🙂
The other half of my New Year’s Dinner, with the saag paneer, since I had mung beans I wanted to use up. So good! Made exactly as is. Included the celery. Yum! Thanks, Richa.
I made this tonight and it was perfectly delicious! I found a recipe for Kashmiri garam masala on allrecipes.com and made it for this recipe. My kitchen smelled amazing. I admit to being excited about making this dish and then realizing I had neither enough mung beans or any black eyed peas. !! This came out beautifully anyway with an heirloom bean and channa dal (such is the joy of Indian dals – such flexibility!). Thank you for another wonderful recipe.
(*…”neither enough mung beans nor any black eyed peas…”)
Hi Richa! I have your book and will ask your second book for my birthday 🙂 . I visit your site very often and whatever I choose, all is good! But this dish was really so extremely delicious! When I tasted it I thought: “Why didn’t I become vegan earlier?” Though I have some bean recipes in my collection, becoming vegan gave me the motivation to search a lot. A big thank you for hard work to find the right recipes for us and to turn them into dishes made in heaven.
This is the first time I’ve ever made one of your recipes, and it was perfect! I added half a can of full fat coconut milk just because it was open in the fridge and I didn’t want to waste it and cooked it in my slowcooker on high for 4 hours. I followed your instructions and stirfried the onions and tomatoes first. I might throw in okra next time! This is going in the regular rotation!
Ohhh….very nice, but I do love the beautiful serving bowl you have your soup in ! So beautiful!
Thanks for all your spectacular and delicious recipes….love the gluten free section too! You are a wonderful person…
Thanks! Its a Kadai Serving bowl. You can find it in an Indian store or online on amazon