Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

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5 from 6 votes

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

Black eyed Pea Bean Soup. Mixed Dal with green mung beans and Lobhia. Vegan Gluten-free Soy-free Recipe

Prep Time6

Cook Time45

Total Time6 45

Course: Soup

Cuisine: Indian

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Nutritional values based on one serving

Nutrition

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