Black Eyed Peas Dal with Cilantro and Mint
Try this fresh-tasting, herb-infused, eight-ingredient Black Eyed Peas Dal with Cilantro and Mint for an appetite-tickling treat! Vegan, gluten-free, soy-free and nut-free recipe.
Servings: 8 servings
- 1 1/2 cups dry black-eyed peas (soaked and cooked until tender)
- 1 cup cilantro
- 2 green chili peppers like jalapeno (chopped. Deseed or dial down the amount to suit your tastebuds)
- 1 medium tomato (coarsely chopped)
- 1 tsp vegetable oil
- 2 tsp cumin seeds
- 1 medium onion (finely chopped)
- Salt to taste
- 2 tbsp fresh mint (chopped or ripped)
Place the cilantro, green chili peppers and tomato in a blender with a quarter of a cup of water and make a coarse puree. Set aside.
In a saucepan, heat the oil. Add the cumin seeds and, as they start to turn color, add the onions. Add a pinch of salt and saute the onions until they begin to brown.
Add the cilantro puree and stir to mix. Let the puree cook until most of the water has evaporated, stirring frequently, about five minutes over medium heat.
Add the cooked black eyed peas and two cups of water. Let the dal come to a boil, simmer for five minutes to allow the flavors to mix together, then turn off the heat.
Serve hot with rice or a bread like naan or roti.
Calories: 106kcal | Carbohydrates: 19.7g | Protein: 6.8g | Fat: 1g | Fiber: 3.8g | Sugar: 3.5g | Calcium: 50mg | Iron: 2.9mg