It’s vegan. It’s gluten free. It’s super yummy!
Never did I think I would enjoy a vegan and gluten free meal so much. Stefan loved it as well! I served it with some Naan bread fresh out of the oven.
A key to making this dish is soaking the beans over night. The recipe calls for at least six hours but truly it’s not hard to throw them into a bowl of water the night before.
This dish packs a punch when it comes to flavour. Featuring turmeric, garam masala, coriander, cumin, and red chilies, it is quite the medley. In addition, unlike so many soups and stews, this one does not call for broth (beef or chicken or vegetable). By only using water there is no masking of any of the spices!
This recipe can be found on the site http://www.veganricha.com.
Here we go!
Ingredients:
1/2 cup dry Mung bean(green mung/moong bean)
1/2 cup dry black eyed peas/cow peas
2 teaspoons organic canola or coconut oil (I used canola)
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1 bay leaf
1/2 teaspoon kashmiri garam masala ( or use regular garam masala)
1/2 teaspoon turmeric
1 dried red chili or 1/2 teaspoon chili flakes
5-6 cloves of garlic chopped
1/2 inch ginger minced (3/4 of a tsp ground but fresh wields a bigger flavour)
1/2 cup chopped red onion
2 medium tomatoes, chopped
1/4 cup chopped celery(Optional – I used it)
2.5 cups water
3/4 teaspoon salt
Fresh cilantro for serving (optional)
Method:
1. Soak the black eyed peas and mung beans overnight or atleast 6 hours.
Drain and rinse and keep ready.
2. In a pressure cooker or a deep pan, add oil and heat on medium.
3. Add cumin seeds, bay leaf and one dried red chili and mix for a few seconds. Don’t let it burn!
4. Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
5. Add in all the spices and mix for a few seconds.
6. Add in the celery and tomato and cook for 4-5 minutes until tender.
7. Add the rinsed beans, salt and water.
8 Mix and pressure cook on low-medium for 6-7 whistles.
*** 9. 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.
(Image without water added yet)
10. 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)
11. Serve hot topped with fresh cilantro or seasoning of choice.
12. Serve with flatbread (Rotis, Naan, Pita) or Rice.
And the final picture!! Yumm!!!
Happy munching!
Highland Ballerina 