Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul! This incredible Black Eyed Pea and Mung Bean Stew is not just another recipe—it's a nutritional powerhouse that combines traditional Indian flavors with wholesome, protein-packed ingredients. Whether you're a health enthusiast, a vegetarian looking for a hearty meal, or simply someone who loves exploring global cuisines, this stew promises to be your new favorite comfort dish that will leave you craving more with every spoonful.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup black eyed peas
- 1 cup mung beans
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt to taste
- 4 cups water
- 2 tbsp oil
- Fresh cilantro for garnish
Instructions
- Begin by rinsing the black-eyed peas and mung beans under cold running water. Soak them in separate bowls for at least 4 hours or overnight for better cooking results. If short on time, a quick soak method can be used: bring them to a boil in water for 5 minutes, then turn off the heat and let them sit for an hour.
- After soaking, drain and rinse the beans again. Set them aside.
- In a large pot or pressure cooker, heat the oil over medium heat. Once hot, add the cumin seeds and sauté for about 30 seconds until they become fragrant and start to sizzle.
- Add the chopped onion to the pot. Sauté for about 5-7 minutes, or until the onions become translucent and slightly golden.
- Stir in the minced garlic and continue to sauté for another minute, making sure it doesn’t burn.
- Add the chopped tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- Sprinkle in the turmeric powder and salt to taste, mixing well to combine all the ingredients.
- Now, add the soaked black-eyed peas and mung beans to the pot. Stir well to coat the beans with the spice mixture.
- Pour in 4 cups of water, stirring to combine. If using a pressure cooker, cover and cook on high pressure for about 10-12 minutes. If using a regular pot, bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the beans are tender.
- Once the beans are cooked, taste and adjust the seasoning if necessary. If the stew is too thick, you can add a little more water to reach your desired consistency.
- Remove the pot from heat and let it sit for a few minutes. Serve the stew hot, garnished with fresh cilantro.
- This Black Eyed Pea and Mung Bean Stew pairs beautifully with rice or flatbreads like naan or roti.
Tips
- Soaking is Key: Always soak your beans thoroughly to reduce cooking time and improve digestibility. Overnight soaking is ideal, but the quick-boil method works great for time-pressed cooks.
- Spice Management: Toast your cumin seeds briefly to release their maximum flavor, but be careful not to burn them. The aroma should be nutty and fragrant, not bitter.
- Consistency Control: If you prefer a thicker stew, mash some of the beans against the pot's side. For a soupier version, simply add more water.
- Fresh Herbs Matter: Use fresh cilantro for garnishing—it adds a bright, fresh note that elevates the entire dish.
- Storage Tip: This stew actually tastes better the next day as flavors continue to meld, so don't hesitate to make it in advance.
- Customization: Feel free to add additional spices like garam masala or red chili powder to suit your taste preferences.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
