Why do people eat lentils and black-eyed peas?

Some people eat lentils and black-eyed peas around new year's day because they look like coins . The American South is one of a few districts of the world that eats vegetables for favorable luck in the new year.

How long does it take for black-eyed peas to cook?

Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour . Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered.

Is it OK to eat black-eyed peas everyday?

Eating black-eyed peas regularly can provide a number of health benefits, including: Reducing the risk of heart disease . Black-eyed peas are high in fiber, which can help to lower cholesterol and reduce the risk of heart disease. Improving blood sugar control.

Are black-eyed peas good for your gut?

Promote digestive health Black-eyed peas are a great source of soluble fiber, which is a key nutrient when it comes to digestive health . In fact, studies show that increasing your intake of soluble fiber can help promote regularity and increase stool frequency in those with constipation ( 8 ).

What happens if you don't pre soak black-eyed peas?

Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones . However, the taste will remain similar whether you soak them or not.

How long should you soak black-eyed peas before cooking?

You'll need at least six hours to rehydrate the black-eyed peas. Place them in a large bowl and add three cups of water for every one cup of peas. Cover, place in the refrigerator, and let the beans soak for six hours or overnight . Cook your beans low and slow, ideally in a slow cooker.

Why are black-eyed peas still hard after cooking?

Most whole dry bean and peas will begin to sprout if you soak them long enough. If they're still hard after you cook them for an hour, be sure they have enough water to cover them, and simmer until they soften. Taste the water. If it's bitter, rinse the beans, and put in new water.

What is the purpose of eating black-eyed peas?

There are good reasons to include black-eyed peas in meals throughout the year. “Black-eyed peas are an affordable source of plant-based protein and an excellent source of fiber, which helps you feel full longer and plays a role in heart health and keeping blood sugar stable ,” Msora-Kasago says.

What does eating black-eyed peas represent?

Black-eyed peas and collard greens are often a go-to dish during New Year's celebrations because they're said to bring luck and prosperity .

What does black-eyed peas do for your body?

Black-eyed peas are beans that are rich in nutrients, including vitamin A, folate, manganese, and fiber. These nutrients may help lower blood pressure, support digestion, maintain skin health, and more.

What is the purpose of lentils?

Lentils add essential vitamins, minerals, and fiber to the diet . They also provide protein and are an excellent replacement for meat in meals. When a person replaces meat in the diet with a high fiber food, such as lentils, they decrease their risk of heart disease.

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

Published: Jan 20, 2013 · Modified: Jan 7, 2019 by Richa 59 Comments

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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.

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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 ofDaal, 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 MayorRahm 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.

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5 from 6 votes

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

Black eyed Pea Bean Soup. Mixed Dal with green mung beans and Lobhia. Vegan Gluten-free Soy-free Recipe

Prep Time6 hours hrs

Cook Time45 minutes mins

Total Time6 hours hrs 45 minutes mins

Course: Soup

Cuisine: Indian

Servings: 4

Calories: 163kcal

Author: Vegan Richa

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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

Nutritional values based on one serving

Nutrition

Nutrition Facts

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

Amount Per Serving

Calories 163Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Sodium 459mg20%

Potassium 610mg17%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 5g6%

Protein 9g18%

Vitamin A 586IU12%

Vitamin C 13mg16%

Calcium 71mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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Elizabeth Shniper
January 23, 2023 at 2:21 pm

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!
See Also
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Reply
- Vegan Richa Support
  January 26, 2023 at 12:50 pm
  Love to hear it!
  Reply
Lubna
November 13, 2019 at 10:04 pm
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 🙂
Reply
Ellen Lederman
January 07, 2018 at 4:29 pm

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.
Reply
Morgan
October 12, 2017 at 10:54 pm

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.
Reply
- Morgan
  October 12, 2017 at 10:55 pm
  (*…”neither enough mung beans nor any black eyed peas…”)
  Reply
Diana
June 11, 2017 at 11:41 am

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.
Reply
Fawn McCool
May 25, 2017 at 6:40 pm

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!
Reply
Marina Lagacé
December 06, 2016 at 5:29 pm
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…
Reply
- Richa
  December 06, 2016 at 9:37 pm
  Thanks! Its a Kadai Serving bowl. You can find it in an Indian store or online on amazon
  Reply
Leigh
November 25, 2015 at 6:12 pm

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
Reply
- Richa
  November 25, 2015 at 6:22 pm
  yay!!
  Reply
Lisa @ The Wellness Wife
October 14, 2014 at 4:53 pm
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.
Reply
Karen the stitcher
January 17, 2014 at 8:00 pm
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.
Reply
Karen the stitcher
January 17, 2014 at 7:58 pm
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.
Reply
- Richa
  January 23, 2014 at 9:07 pm
  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!
  Reply
Anonymous
May 17, 2013 at 2:33 am
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
Reply
- Richa
  May 17, 2013 at 3:43 pm
  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
  Reply
Lisa
January 25, 2013 at 8:24 pm
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.
Reply
Cindy Gordon
See Also
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January 24, 2013 at 11:33 pm
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
Reply
vedgedout.com
January 24, 2013 at 6:11 am
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!
Reply
Anonymous
January 23, 2013 at 6:46 pm
This comment has been removed by a blog administrator.
Reply
Leanne @ Healthful Pursuit
January 22, 2013 at 9:39 pm
I love this! I’ll be linking up to it in my post tomorrow 🙂
Reply
Unknown
January 22, 2013 at 4:01 pm
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.
Reply
- Richa
  January 22, 2013 at 10:07 pm
  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.
  Reply
Kumudha
January 22, 2013 at 3:36 am
I’m sure it taste great with rotis.
You should write a cookbook, you come up with so many yummy recipes…
Reply
Jennie Zacharyasz
January 21, 2013 at 7:09 pm
If you’re looking for green ‘mung’ beans-they are commonly spelled ‘moong beans’ in Mediterranean/Indian grocery stores.
Reply
Dixya
January 21, 2013 at 4:35 pm
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!
Reply
Nicole Leigh
January 21, 2013 at 3:29 pm
So…would this work with red lentils?
Reply
- Richa
  January 21, 2013 at 7:30 pm
  yes, it would. Whole red lentils cook quicker than green mung. So check i between for doneness and consistency.
  Reply
Caitlin
January 21, 2013 at 12:25 pm
yummy! this looks like the perfect dinner for me! i need this. it looks so warm and comforting. i love all of your daals!
Reply
- Richa
  January 21, 2013 at 7:31 pm
  Thanks Caitlin! we eat daal every other day:)
  Reply
Maria
January 21, 2013 at 3:35 am
Richa nice stew and daal looks yummy 🙂
Reply
- Richa
  January 21, 2013 at 4:25 am
  Thank you Maria!
  Reply
Hannah
January 21, 2013 at 2:32 am
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!
Reply
- Richa
  January 21, 2013 at 4:24 am
  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!!
  Reply
Ashlae
January 21, 2013 at 2:16 am
I’ve never had mung beans but I could totally get behind them in this stew – looks so delicious and comforting.
Reply
- Richa
  January 21, 2013 at 4:23 am
  i have loads of mung beans:) most days i end up eating the sprouts:)
  Reply
Erin
January 20, 2013 at 8:57 pm
Looks Fabulous! It has been pinned, and I hope to make it this week! Hugs!
Reply
- Richa
  January 21, 2013 at 4:21 am
  Awesome.. let me know how it turns out!
  Reply
- Erin
  January 25, 2013 at 2:32 am
  Turned out great! Thxs!
  Reply
- Richa
  January 26, 2013 at 7:26 am
  Awesome! Glad you liked it!
  Reply
anunrefinedvegan.com
January 20, 2013 at 8:07 pm
I would really love a big bowl of this for tonight’s dinner :-).
Reply
- Richa
  January 21, 2013 at 4:25 am
  I think i will make it again tomorrow!
  Reply
Kristy
January 20, 2013 at 7:37 pm
You can continue to make dals all you want! They will make me drool every. single. time. 🙂
Reply
- Richa
  January 20, 2013 at 7:55 pm
  I still have some of my mom’s variations to make.. so there will always be more and more dals!
  Reply
Highball Emy
January 20, 2013 at 11:16 am
I am currently obsessed with green lentils! I’m going to try putting black-eyed peas in next time I make daal…
Reply
- Richa
  January 20, 2013 at 6:59 pm
  yes, add them to everything:) green lentils are awesome too!
  Reply
Veena Theagarajan
January 20, 2013 at 6:19 am
love the combination here.. So delicious ..
https://great-secret-of-life.blogspot.com
Reply
Siri
January 20, 2013 at 5:59 am
Love the combination of different beans into one homey, delicious stew. 🙂
Siri
Reply
- Richa
  January 20, 2013 at 6:58 pm
  Thanks Siri. i love combining beans.
  Reply
Rajani
January 20, 2013 at 3:38 am
Chili Indian style is on my to-do list too. I love the flavours and colour in your dish.
Reply
- Richa
  January 20, 2013 at 6:57 pm
  Thank you Rajani!
  Reply
Kittee Bee Berns
January 20, 2013 at 3:17 am
oh this looks so good! i wish i could have a big bowl of it right this second.
xo
kitte
Reply
- Richa
  January 20, 2013 at 6:57 pm
  I could too:)
  Reply

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe - Vegan Richa (2024)

Recipe Card

Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe

Ingredients

Instructions

Notes

Nutrition

Sharing is caring!

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Comments

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