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


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

Black Eyed Pea and Mung Bean Stew. Mixed Daal.
Allergy Information: Dairy, egg, corn, soy, yeast, nut, Gluten free.
Serves 2-4

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

Method:
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

Comments

  1. says

    Beautiful. Stews and daals are so difficult to photograph attractively, but you’d never guess it from looking at your photos. It’s proof of your talent that you’ve made me crave something so warm and hearty while I’m still in Hawaii in the 80-degree sunshine!

    • says

      I was wondering if it looked alright. it tastes delicious, but most daals and bean stews end up with the same muddy yellow or rust color:)
      you should be on the boat not commenting :) enjoy your trip!!

  2. says

    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!

  3. says

    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.

    • says

      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.

  4. says

    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!

  5. says

    This looks absolutely amazing! Especially on a chilly day like today! I’d love for you to link this up at our Gluten Free Fridays party this week! Its live now! I hope you make it this week! :) Cindy from vegetarianmamma.com

  6. says

    Love this. I’m always cooking with whole beans and I do like to spice it up. The combination of black-eyed peas and mung is interesting.

  7. Anonymous says

    Hi
    It looks so good. I am new to veganism and to Indian food, I wander if you have a list of all the common Indian spices I should have in the kitchen, that way I will purchase all at once,instead of going to the Indian store again and again. I am so happy I came across your blog because the Indian cuisine is my new passion.
    Thanks

  8. says

    Made this today at work for my associates; did it in a crock pot for 8 hours low and still ended up putting some in a blender to break down some of the black-eyed peas….but even so it was super yummy. Served it with just regular white tortilla wraps and that worked fine.

    • says

      probably an old batch of the black eyed peas. mine usually break down within 30 minutes on the stove top on medium heat if i soak them overnight. i am so glad everyone liked it!

  9. says

    I made this at work today for my co-workers and it turned out quite well even though I did it in a slow cooker (on low for 8 hours). I ended up blending a bit at the end to break down some of the black-eyed peas, and served it with regular white tortillas, but it was still yummy. Oh yeah, and used canned tomatoes – generally just because I’m lazy that way.

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