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 Daal.
Allergy Information: Dairy, egg, corn, soy, yeast, nut, Gluten free.
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 garama 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
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.
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.
This stew is being shared at Healthy Vegan Fridays, Ricki's wellness weekend, slightly Indulgent Tuesdays, Allergy Free Wednesdays