Black-Eyed Pea and Mung Bean Sambar

This recipe is my own creation, though I must give a nod to Vegan Richa for the idea of combining mung beans and black-eyed beans in what turned out to be a very earthy curry. It is not unusual for me to experiment with different combinations of legumes, and I am well acquainted with spicing up mixed dal dishes.

Your palate is in for a treat here with a lingering spiciness that intensifies on the back of the tongue with each spoonful. No hard hitting burst of heat with this meal, and there is a wee bit of tangy sweetness present mainly because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an easy yet completely satisfying meal when served with a tempering rice dish and/or Indian flatbread. Don't let the list of ingredients discourage you from giving this dish a try — I assure you that it really is a very straightforward and simple recipe that you may find especially appealing during busy times when you don't have a lot of time to cook but don't wish to sacrifice nutrition or flavor. Adjust the spicing according to your preferences and pantry offerings.

Black-Eyed Pea and Mung Bean Sambar

Recipe by Lisa Turner
Cuisine: Indian
Published on February 3, 2013

Simple, warm and nourishing spicy black-eyed pea and mung bean curry

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Ingredients:

1/2 cup dried mung beans (1 1/2 cups cooked or 1 14 oz can)
1/2 cup dried black-eyed peas (1 1/2 cups cooked or 1 14 oz can)

1 tablespoon ghee or oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamon pod, crushed

1 small onion, finely chopped
1 clove garlic, minced
1-inch piece fresh ginger, minced or grated
2 to 3 fresh chilies, seeded and finely chopped
1 small carrot, diced

Spices:

2 teaspoons ground coriander
1 1/2 teaspoons sambar powder or garam masala
1 1/2 teaspoons kashmiri chili powder or other chili powder
1/2 teaspoon turmeric
1/2 teaspoon amchoor powder (optional)
1/4 teaspoon cayenne
pinch of asafetida (optional)

Other ingredients:

2 medium ripe tomatoes, finely chopped
1 tablespoon tamarind paste, seeds removed (optional)
a few handfuls of dried curry leaves

2 1/2 cups water

sea salt and fresh cracked black pepper to taste

Instructions:

Rinse the beans and black-eyed peas and soak for 8 hours or overnight covered in several inches of water. After soaking, drain and set aside.
Heat the ghee or oil in a large saucepan over medium heat. When hot, toss in the cumin seeds, mustard seeds, fenugreek seeds and cardamon pod, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion, garlic, ginger, chilies and carrot to the pan. Stir for 5 to 8 minutes or until the onion is softened.
Now add the spices, stir for 1 minutes, then add the tomatoes, tamarind if using, and curry leaves. Cook, stirring frequently, for 5 minutes to let the tomatoes reduce, then add the drained beans to the pan and pour in 2 1/2 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer for 1 hour or until the mixture has thickened and the beans are very tender, adding up to 1/2 cup more water as needed. (If using canned beans, add 1/2 cup to 1 cup of water and cook for 20 to 30 minutes.)
Season with salt and pepper to taste and serve hot with with fresh cooked rice and / or your favorite Indian flatbread and a leafy green salad.

Makes 4 to 6 servings