Black-Eyed Peas and Mung Beans in a Fragrant Spicy Tomato Sauce

If you are looking for an easy and fairly quick but nourishing and comforting meal, then this recipe ought to be on the top of your list. If you cook Indian food often enough, all of the ingredients are staples you likely have on hand.

The distinctive earthiness of black-eyed peas and mung beans are harmoniously complemented by a delectable and enticing fragrant, spicy and tangy tomato base. The addition of garam masala adds a hint of aromatic smokiness and depth. Vibrant in color and taste, all you need to complete the meal is some hot fresh cooked basmati rice and a vegetable side if desired.

Black-Eyed Peas and Mung Beans in a Fragrant Spicy Tomato Sauce

Recipe by Lisa Turner Cuisine: Indian Published on February 18, 2019 Simple and vibrant mung bean and black-eyed peas cooked in a fragrant spiced tomato curry gravy Print this recipe Ingredients: 2/3 cup dried black-eyed peas 1/2 cup dried whole mung beans 1/2 tablespoon coconut oil or sesame oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional) 1 to 2 dried whole red chilies small handful of dried curry leaves 1 small onion, diced 1-inch fresh ginger, grated or minced 1 to 2 cloves garlic, minced 1 to 2 fresh green or red chilies, seeded and minced 1 teaspoon ground turmeric 1/2 tablespoon ground coriander 1/2 to 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri or other chili powder 2 medium tomatoes, diced 1 red bell pepper, seeded and chopped 3 cups water 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh chopped parsley for garnish (optional) Instructions: Rinse the black-eyed peas and mung beans and soak in cold water for at least 6 hours or overnight. Drain and set aside. In a large saucepan, heat the oil over medium-high heat. When hot, add the cumin seeds, mustard seeds, fenugreek seeds if using, red chilies and curry leaves, and stir for a minute until the seeds begin to darken and the mustard seeds begin to splutter and pop. Reduce the heat to medium, stir in the onion, and sauté for a few minutes. Add the ginger, garlic and fresh chilies to the pan, and stir for another minute. Now stir in the turmeric, ground coriander, paprika, ground cumin and chili powder, and stir for another minute until the spices are fragrant. Add the tomato and cook for 5 minutes, stirring frequently, to thicken. Stir in the bell pepper and then add the beans and 3 cups of water. Bring to boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 45 to 50 minutes. Add more water to the pan as necessary. Stir in the garam masala, salt and lemon juice. Taste and adjust seasoning accordingly. Serve hot garnished with fresh chopped parsley if desired, alongside some hot fresh cooked white basmati rice. Makes 4 to 6 servings

Other recipes featuring mixed beans from Lisa's Vegetarian Kitchen:
Mixed Bean Indian Stew
Mung Bean and Urad Dal Curry
Mixed Lentil Dal
Spicy Mixed Dal