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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
christine says
May 27, 2013 at 11:38 pmoh boy does this sound tasty:)isn’t it amazing how good pulses can taste???? 🙂
Joanne T Ferguson says
May 28, 2013 at 1:36 amG’day! Your recipe looks so healthy, TRUE!
LOVE the staging of your photos…now has inspired me to do!
Cheers! Joanne
Veena Theagarajan says
May 28, 2013 at 5:51 amso healthy and yummy love the tone of the pic
Neela says
May 28, 2013 at 11:55 amHealthy and delicious dish.
Anonymous says
May 28, 2013 at 1:09 pmHi 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! 🙂
Richa says
June 3, 2013 at 11:39 pmAwesome! 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 🙂
madscar says
May 28, 2013 at 2:01 pmRicha this is amazing 🙂 I love it! Thanks for recipe…
Katie @ Horrific Knits says
May 28, 2013 at 2:08 pmOh man, this sounds great. I love sriracha, but it would never have occurred to me to put it in a daal.
Divya Shivaraman says
May 28, 2013 at 2:25 pmWonderful curry and clicks….loved it richa, happy to follow you 🙂
Looking FANCY says
May 28, 2013 at 2:27 pmHi there! I love your dish, it looks lovely!
Caitlin says
May 28, 2013 at 2:38 pmwell, 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.
Richa says
June 3, 2013 at 11:40 pmThanks Caitlin! i know you have. and I am so so happy that they keep working out so well:)
Hannah says
May 28, 2013 at 3:08 pmSo 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.
PT says
May 28, 2013 at 3:10 pmlike your props richa 🙂 thick and tempting curry..
Dixya says
May 28, 2013 at 3:22 pmthis 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 🙂
elenareviews says
May 28, 2013 at 7:24 pmEasy, healthy and delicious. Perfect for a family dinner! Thanks.
Annie says
May 28, 2013 at 9:04 pmI 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!
Richa says
June 3, 2013 at 11:41 pmi will definitely use some from the blog. Thinking of making a few new ones just for the e-book:)
Gena says
May 29, 2013 at 3:55 pmGreat recipe!! I love daal, and this one looks so savory and complex.
Kristy says
June 12, 2013 at 8:32 pmYou cannot go wrong with Sriracha. It goes with everything, but I imagine it’s just incredible in this daal! 🙂
Anonymous says
May 23, 2014 at 4:15 pmto me a desi, this is srirache waali daal.
Cheryl says
September 9, 2014 at 11:46 amLove 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!!
Richa says
September 9, 2014 at 6:37 pmuse 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.
Deborah W. says
January 1, 2018 at 7:53 amIt makes my mouth water looking at the picture! I am making this today, New Year’s Day 2018!
Jessica says
February 26, 2019 at 3:20 pmSUPER delicious! Will make again!
Richa says
February 26, 2019 at 7:00 pmawesome