Black Eyed Pea Lentil Soup with Sriracha Tadka. Raungi aur Sabut Masoor Dal. Vegan Glutenfree Recipe
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/Lobhia) and brown lentils(Indian brown or spanish) 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 in it. This one has a dark earthy brown tones of the brown lentils and a tinge of red from the tomato+Sriracha.
Here is a look inside some of the recipe development. 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 things just fell into place.
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
- 1/2 cup (96 g) dry Lentils Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils
- 1/2 cup (86 g) dry black eyed peas or cow peas/raungi
- 2 teaspoons organic canola or coconut oil
- 1/2 teaspoon (0.5 teaspoon) cumin seeds
- 1/2 cup (7 g) chopped red onion
- 5-6 cloves (5 cloves) garlic chopped
- 1/2 inch (0.5 inch) ginger minced
- 1/2 teaspoon or more (0.5 teaspoon) garam masala or curry powder or other spice blends like berbere
- 1/4 cup (25.25 g) chopped celery Optional
- 1/4 cup (37.25 g) chopped green or red bell pepper Optional
- 1-2 (1 - 2 ) medium tomatoes chopped
- 1 Tablespoon Sriracha or to taste or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic
- 2.5 cups (625 ml) water more for thinner consistency
- 3/4 teaspoon (0.75 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 15 minutes at high pressure after the high pressure. (manual 15 mins in the Instant Pot). Let the pressure release naturally.
- If making in a saucepan, add rinsed lentils+peas, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the black eyed peas are cooked.
- 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.