I know right.. Why havent I tried Sriracha in a Daal before. Well it is never too late to Sriracha-fy something. This stew has Black eyed peas/Cow peas/Raungi and brown lentils(Indian whole red Lentils) and is another delicious addition to everyday meals.
The Tadka/Tempering/Seasoning for the stew has Sriracha sauce. If you dont have Sriracha around, soak dry red chilies in vinegar till soft then blend them with some fresh garlic and enough vinegar to get the sauce like consistency. Add a pinch of salt and sugar if needed. Super quick Sauce.
The stew takes the dominant color of lentil or beans in it. This one has a dark earthy brown tones of the Brown/Whole Red Lentil and a tinge of red from the tomato+Sriracha.
If you are planning a BBQ anytime, check out my meatless, fake-meat-less, whole foods based Memorial day Burgers, sandwiches, snacks and dessert round up.
Here is why I have trouble writing up an e-book. I can’t plan the recipes. The day I made the Lentil cauliflower burger, I went to the kitchen, saw the cauliflower and said, I need a no-fail cauliflower patty recipe. So I soaked the lentils, thought over flavor combinations, collected things and started the cooking process. While lentils were cooking. I thought about the extra moisture in the grated cauliflower that makes the patties mushy, so I decided to roast the grated cauliflower. After that the patties came about rather easily:)
On top of that, I am very likely to screw my own recipe if there is any kind of pressure like cooking for someone, for a book, or a deadline to post:). Hubbs points out that so many of you try them successfully and love them and there are very very few who have trouble with the recipes. I definitely need to keep that in mind to get that confidence boost:)
Anywho, this is another easy stew. We eat some kind of mixed dal with some legumes/beans/lentils/pulses pretty much 5 days a week. If not consumed as a part of an Indian meal with flat bread veggies and rice, the stew usually lands up topping a bowl of quinoa or millet, or more recently in sloppy sandwiches with pickles and sauces.
This thick stew thickens even more the next day, so it easily can sub as a thick chili in a sandwich/burger or top some roasted sweet potatoes with it, some cheese, crackers and pickled jalapeno for a fusion version of chili cheese fries!
More Stews/Dals/chili here.
Black Eyed Pea Lentil Soup with Sriracha Tadka. Raungi aur Sabut Masoor Dal
Allergy Information: Free of Dairy, egg, corn, soy, yeast, nut, Gluten
Serves 2-4
Ingredients:
1/2 cup dry Lentils(Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils)
1/2 cup dry black eyed peas/cow peas/raungi
2 teaspoons organic canola or coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala(or curry powder or other spice blends like berbere)
5-6 cloves of garlic chopped
1/2 inch ginger minced
1 Tablespoon Sriracha or to taste(or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic)
1/2 cup chopped red onion
1-2 medium tomatoes, chopped
1/4 cup chopped celery(Optional)
1/4 cup chopped green or red bell pepper(Optional)
2.5 cups water (more for thinner consistency)
3/4 teaspoon salt
Method:
Soak the black eyed peas and Lentils overnight or atleast 4 hours. Drain and rinse and keep ready.
In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds 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 bell peppers if using, tomato and Sriracha to taste and cook for 4-5 minutes until tender and mushy.
Add the rinsed beans, lentils, salt and water.
Mix and pressure cook on medium heat for 4-5 whistles, or 20-25 minutes at high pressure after the high pressure indicator turns on. ( or consult the pressure cooker manual for cooking time for black eyed peas)
If making in a pan, add rinsed lentils+peas, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the lentils are very squishy.
Taste for salt and spice. Add more garam masala/Sriracha 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) or Rice, or as a dip with pita bread, or a chili bowl with pickled jalapeno and crackers/chips, or a sloppy burger.
- 1/2 cup dry Lentils(Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils)
- 1/2 cup dry black eyed peas/cow peas/raungi
- 2 teaspoons organic canola or coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala(or curry powder or other spice blends like berbere)
- 5-6 cloves of garlic chopped
- 1/2 inch ginger minced
- 1 Tablespoon Sriracha or to taste(or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic)
- 1/2 cup chopped red onion
- 1-2 medium tomatoes, chopped
- 1/4 cup chopped celery(Optional)
- 1/4 cup chopped green or red bell pepper(Optional)
- 2.5 cups water (more for thinner consistency)
- 3/4 teaspoon salt
- Soak the black eyed peas and Lentils overnight or atleast 4 hours. Drain and rinse and keep ready.
- In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds 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 bell peppers if using, tomato and Sriracha to taste and cook for 4-5 minutes until tender and mushy.
- Add the rinsed beans, lentils, salt and water.
- Mix and pressure cook on medium heat for 4-5 whistles, or 20-25 minutes at high pressure after the high pressure indicator turns on. ( or consult the pressure cooker manual for cooking time for black eyed peas)
- If making in a pan, add rinsed lentils+peas, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the lentils are very squishy.
- Taste for salt and spice. Add more garam masala/Sriracha 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) or Rice, or as a dip with pita bread, or a chili bowl with pickled jalapeno and crackers/chips, or a sloppy burger.
oh boy does this sound tasty:)isn’t it amazing how good pulses can taste????
G’day! Your recipe looks so healthy, TRUE!
LOVE the staging of your photos…now has inspired me to do!
Cheers! Joanne
so healthy and yummy love the tone of the pic
Healthy and delicious dish.
Hi Richa,
I am addicted to your Indian dishes, and may have made them all … they are all delicious! I also tweak as I go, so I am guilty of the “throw it into the pot” method with a recipe (or four) as inspiration.
If you are ever in need of taste testers though, I volunteer my services!
Katie
PS – I can’t seem to just post with my e-mail, so if you *are* looking for testers (ever!) post the ‘opening’ and I’ll respond!
Awesome! thanks Katie. I am still thinking about which category to work on for the the first e-book. i will put it up on a post once i am decided
Richa this is amazing
I love it! Thanks for recipe…
Oh man, this sounds great. I love sriracha, but it would never have occurred to me to put it in a daal.
Wonderful curry and clicks….loved it richa, happy to follow you
Hi there! I love your dish, it looks lovely!
well, i would absolutely be one of your taste testers. i’ve loved every recipe of your that i’ve tried, and i’ve tried a bunch. you just let me know if and when you need me
i will have to restock on some spices.
and YES to this curry. your curries are always so thick and perfect. this one is no exception.
Thanks Caitlin! i know you have. and I am so so happy that they keep working out so well:)
So perfect! I do love sriracha but never know quite what to put it on (I know some people would say “everything!” but I feel it has specific pairing demands). I don’t often cook with it either, so this is such a smart way to expand my sriracha options.
like your props richa
thick and tempting curry..
this stew looks sooooooo good andthe idea of sriracha tadka – very very tempting. I have some sprouted beans going on right now, will give this sriracha a try
Easy, healthy and delicious. Perfect for a family dinner! Thanks.
I think that’s what makes cooking so fun – - getting inspired by an ingredient and then just taking it somewhere yummy. Compile your e-book straight from your blog!
i will definitely use some from the blog. Thinking of making a few new ones just for the e-book:)
Great recipe!! I love daal, and this one looks so savory and complex.
You cannot go wrong with Sriracha. It goes with everything, but I imagine it’s just incredible in this daal!
to me a desi, this is srirache waali daal.
Love all your recipes!! If I am using canned lentils and beans do I need to add all that water? I don’t have time to soak them all. Thank you!!
use half the amount of water. You still want to cook them a bit so they get tender, pick up the flavors and some of them get mushy and saucy. you can mash a few lentils and beans using a spatula.