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. Mixed Dal. Vegan Glutenfree Recipe
Ingredients
- 1/2 cup (52 g) dry Mung bean green mung/moong bean
- 1/2 cup (86 g) dry black eyed peas/cow peas
- 2 teaspoons organic canola or coconut oil
- 1/2 teaspoon (0.5 teaspoon) cumin seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1/2 teaspoon (0.5 teaspoon) kashmiri garam masala or use regular garam masala
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 1 dried red chili or 1/2 teaspoon chili flakes
- 5-6 cloves (5 cloves) of garlic chopped
- 1/2 inch (0.5 inch) ginger minced
- 1/2 cup (80 g) chopped red onion
- 2 medium tomatoes chopped
- 1/4 cup (25.25 g) chopped celery Optional
- 2.5 cups (591.47 ml) water
- 3/4 teaspoon (0.75 teaspoon) salt
Instructions
- 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.- 20 minutes
- 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.
Notes
Nutrition
Elizabeth Shniper
We’re on our second time making this dish within a week… it’s that good. While we didn’t use the celery, it’s been enjoyable to eat. Great textures and flavos. We’ve found that it’s easy to throw together, and the children went back for seconds! Thanks so much!
Vegan Richa Support
Love to hear it!
Lubna
Hi,
Great post!looks yummy!
I like to make simplified indian food.u know what i mean.
I just discovered ur page n i really like ur recipes.
Just want to tell u my Rajma looks exactly like ur pic 🙂
Ellen Lederman
The other half of my New Year’s Dinner, with the saag paneer, since I had mung beans I wanted to use up. So good! Made exactly as is. Included the celery. Yum! Thanks, Richa.
Morgan
I made this tonight and it was perfectly delicious! I found a recipe for Kashmiri garam masala on allrecipes.com and made it for this recipe. My kitchen smelled amazing. I admit to being excited about making this dish and then realizing I had neither enough mung beans or any black eyed peas. !! This came out beautifully anyway with an heirloom bean and channa dal (such is the joy of Indian dals – such flexibility!). Thank you for another wonderful recipe.
Morgan
(*…”neither enough mung beans nor any black eyed peas…”)
Diana
Hi Richa! I have your book and will ask your second book for my birthday 🙂 . I visit your site very often and whatever I choose, all is good! But this dish was really so extremely delicious! When I tasted it I thought: “Why didn’t I become vegan earlier?” Though I have some bean recipes in my collection, becoming vegan gave me the motivation to search a lot. A big thank you for hard work to find the right recipes for us and to turn them into dishes made in heaven.
Fawn McCool
This is the first time I’ve ever made one of your recipes, and it was perfect! I added half a can of full fat coconut milk just because it was open in the fridge and I didn’t want to waste it and cooked it in my slowcooker on high for 4 hours. I followed your instructions and stirfried the onions and tomatoes first. I might throw in okra next time! This is going in the regular rotation!
Marina Lagacé
Ohhh….very nice, but I do love the beautiful serving bowl you have your soup in ! So beautiful!
Thanks for all your spectacular and delicious recipes….love the gluten free section too! You are a wonderful person…
Richa
Thanks! Its a Kadai Serving bowl. You can find it in an Indian store or online on amazon
Leigh
Just had this again for the 2nd time (the 1st was when you first published this post) and I have to say I LOVE it when food tastes this good! Thanks Richa! xo
Richa
yay!!
Lisa @ The Wellness Wife
Sounds amazing! I love black eyed peas and I have some mung beans that I don’t know what to do with. Awesome anti-inflammatory properties in this meal. Will definitely give it a try.
Karen the stitcher
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.
Karen the stitcher
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.
Richa
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!
Anonymous
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
Richa
Thanks! Indian food is a great way to add more beans lentils protein to the daily diet. Once you start cooking some, it is not much work to make a well balanced meal:) Here is a good list of indian spices https://www.holycowvegan.net/p/indian-vegan-pantry.html
Lisa
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.
Cindy Gordon
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
vedgedout.com
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!
Anonymous
This comment has been removed by a blog administrator.
Leanne @ Healthful Pursuit
I love this! I’ll be linking up to it in my post tomorrow 🙂
Unknown
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.
Richa
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.
Kumudha
I’m sure it taste great with rotis.
You should write a cookbook, you come up with so many yummy recipes…
Jennie Zacharyasz
If you’re looking for green ‘mung’ beans-they are commonly spelled ‘moong beans’ in Mediterranean/Indian grocery stores.
Dixya
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!
Nicole Leigh
So…would this work with red lentils?
Richa
yes, it would. Whole red lentils cook quicker than green mung. So check i between for doneness and consistency.
Caitlin
yummy! this looks like the perfect dinner for me! i need this. it looks so warm and comforting. i love all of your daals!
Richa
Thanks Caitlin! we eat daal every other day:)
Maria
Richa nice stew and daal looks yummy 🙂
Richa
Thank you Maria!
Hannah
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!
Richa
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!!
Ashlae
I’ve never had mung beans but I could totally get behind them in this stew – looks so delicious and comforting.
Richa
i have loads of mung beans:) most days i end up eating the sprouts:)
Erin
Looks Fabulous! It has been pinned, and I hope to make it this week! Hugs!
Richa
Awesome.. let me know how it turns out!
Erin
Turned out great! Thxs!
Richa
Awesome! Glad you liked it!
anunrefinedvegan.com
I would really love a big bowl of this for tonight’s dinner :-).
Richa
I think i will make it again tomorrow!
Kristy
You can continue to make dals all you want! They will make me drool every. single. time. 🙂
Richa
I still have some of my mom’s variations to make.. so there will always be more and more dals!
Highball Emy
I am currently obsessed with green lentils! I’m going to try putting black-eyed peas in next time I make daal…
Richa
yes, add them to everything:) green lentils are awesome too!
Veena Theagarajan
love the combination here.. So delicious ..
https://great-secret-of-life.blogspot.com
Siri
Love the combination of different beans into one homey, delicious stew. 🙂
Siri
Richa
Thanks Siri. i love combining beans.
Rajani
Chili Indian style is on my to-do list too. I love the flavours and colour in your dish.
Richa
Thank you Rajani!
Kittee Bee Berns
oh this looks so good! i wish i could have a big bowl of it right this second.
xo
kitte
Richa
I could too:)