Brown lentils and black eyed peas curry
This Brown Lentils And Black Eyed Peas Curry are delicious, spicy, flavorful, and customizable!
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Servings: 6 servings
Calories: 103kcal
Ingredients
Ingredients
- 1 cup whole brown lentils soaked
- 1 cup black-eyed peas cooked
- 1 tablespoon avocado oil
- ½ cup tomato puree
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon dried fenugreek leaves optional
- 4 tablespoons coconut yogurt
- salt to taste
For tempering
- 1 tablespoon oil
- 1 small onion sliced
- 2 cloves garlic chopped
- 1 teaspoon cumin seeds
- 2 dried red chili
Instructions
- Wash the lentils and soak them in water for 2 hours.
- In a pan, add some oil and fresh tomato puree. Fry the puree for a minute or two.
- Add all the spices and let the mixture simmer until all the water evaporates.
- Add in vegan yogurt and fry until the masala separates from the oil.
- Add in the soaked lentils and boiled black-eyed beans (canned ones can be used for convenience). Fry them in the masala for a minute.
- Add water and cover the pan. Let it cook for 18-20 minutes until the lentils are done and the excess water has evaporated.
- Mash the lentils and beans a little with the cooking ladle.
- Heat some oil in a separate pan, add sliced onions, and fry until golden. Add in chopped garlic, cumin seeds, and dried red chilies.
- Pour this hot tempering on the lentil stew and it's ready to serve!
- Serve with some flat naan bread or steamed rice.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg