Black Eyed Peas Dal with Cilantro and Mint

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!

There are splashes of daffodil-yellow and cherry-pink around the neighborhood. The days are longer and the nights are colder than they have a right to be. And the mint is pushing rapidly into the backyard in pretty little green-and-purple rosettes as if, having endured a long and dreary winter, it simply can’t hold itself back anymore. 

Spring is here, full force, and I am craving. Long walks with the dogs, lazy weekends with friends, road trips with family, and foods that whet the appetite and warm the belly.

This Black Eyed Peas Dal with Cilantro and Mint is exactly that sort of eats.

I call this a dal but it could very well be called a stew. The black eyed peas are immersed in a fresh, herby sauce of cilantro, green chili peppers and tomatoes. Shower with chopped mint at the very end and serve it with brown rice or quinoa, or crusty bread or naan.

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.

Ingredients

  • 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 teaspoon vegetable oil
  • 2 teaspoon cumin seeds
  • 1 medium onion (finely chopped)
  • Salt to taste
  • 2 tablespoon fresh mint (chopped or ripped)

Instructions

  • 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.

Nutrition

Calories: 106kcal | Carbohydrates: 19.7g | Protein: 6.8g | Fat: 1g | Fiber: 3.8g | Sugar: 3.5g | Calcium: 50mg | Iron: 2.9mg

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