Black Eyed Pea and Mung Bean Stew. Mixed Dal. Vegan Glutenfree Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced dal soup combining mung beans and black-eyed peas with aromatic spices like cumin, coriander, and garam masala. Warming and protein-rich, it's a satisfying lunch or dinner that's naturally vegan and gluten-free.
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Nutrition & ingredients
Ingredients
serves 4- 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
- 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
- 1/2 cup chopped red onion
- 2 medium tomatoes (chopped)
- 1/4 cup chopped celery (Optional)
- 2.5 cups water
- 3/4 teaspoon salt
At a glance
PER SERVING · TIME 405M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6h
- Cook
- 45m
- Sodium
- 448mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 69mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 360M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.