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A fresh-tasting, herb-infused dish of Black Eyed Peas Dal with Cilantro and Mint. #glutenfree, #nutfree, #soyfree, #vegan, #vegetarian, #Indian, #dal HolyCowVegan.net
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5 from 3 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main/Dal
Cuisine: gluten-free, Indian Vegan, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 106kcal


  • 1 ½ 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