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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, Â 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. Â
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 VeganÂ
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.Â
Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe
Ingredients Â
- 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
InstructionsÂ
- 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.
I really struggle to make any lentil or bean dish pretty, but you’ve made yours look incredible! So pretty and yummy! I could imagine what comforting meal that would make!
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I love this! I’ll be linking up to it in my post tomorrow 🙂
I’m wondering if you can make this in a crockpot instead of a pressure cooker. I’m not really good with the pressure cooker and honestly kind of afraid of it.
you can make it in a crockpot or slowcooker too.. saute the onion tomato mixture on stove and add to crockpot and cook until beans re very tender. you might need more water. Let me know how it works out.
I’m sure it taste great with rotis.
You should write a cookbook, you come up with so many yummy recipes…
If you’re looking for green ‘mung’ beans-they are commonly spelled ‘moong beans’ in Mediterranean/Indian grocery stores.
I am a big fan of anything that has to do with lentils and the combination of black eyed and mung sounds sooo delicious. I usually make blackeyed peas stew with bamboo shoots (more of an asian flavor) but the indian version sounds perfect. I am currently addicted to sushi and rolls!
So…would this work with red lentils?
yes, it would. Whole red lentils cook quicker than green mung. So check i between for doneness and consistency.
yummy! this looks like the perfect dinner for me! i need this. it looks so warm and comforting. i love all of your daals!
Thanks Caitlin! we eat daal every other day:)
Richa nice stew and daal looks yummy 🙂
Thank you Maria!