Yes, I am Vegan

for compassion, love, life & health

Bengali Black-eyed Pea and Kale Dahl

by 28 Comments

I am going gaga over this new whole spice mix I recently tumbled upon in one of the Indian food shops. The label said Panch phoran and that was something I’ve never ever heard before. Googled and found out it is a combination of 5 whole spices. -Mustard seeds, Nigella seeds aka Kalonji, Fenugreek seeds, Cumin and Fennel seeds. Most of them are bitter and I was super paranoid about using the spice mix and tried couple of time, got the proportions right and now, there’s been so much Bengali cooking going on at home. Made a chutney, dahl and many more.

DSC_0114

Sanju reckoned it was one of the best dahl he has ever eaten. Super spicy, full of flavor, healthy, protein, you could keep going.

DSC_0053

You need:

  • Black-eyed peas-1/2 cup dry beans soaked overnight, water discarded, refilled and cooked (with  until soft with 2.5 cups of water(Save the water you use for boiling-you will need this for the curry)
  • Kale leaves-1 heaped cup
  • Onion-1 large-chopped super fine
  • Roma Tomatoes- 2 large-chopped super fine
  • Ginger-an inch piece-grated
  • Garlic-5 pods-grates
  • Turmeric-1/2 tsp
  • Chili powder-1 heaped tsp
  • Ground Coriander-2 heaped tsp
  • Coriander leaves chopped- 2 heaped Tbsp
  • Rice bran oil-1 Tbsp
  • Salt-to taste
  • Panch Phoran Mix-all heaped:
    • Mustard seeds-1 tsp
    • Cumin seeds-1 tsp
    • Fennel seeds-1 tsp
    • Nigella seeds-1/2 tsp
    • Fenugreek seeds-1/2 tsp

DSC_0025

DSC_0015

Method:

  • In a saucepan, add a Tbsp of oil, heat it up and add the panch phoran mix, turn heat mode to low and let it splutter and sink their flavor into the oil.
  • Back on medium heat, add onions and fry until translucent, then add ginger garlic and saute for couple of minutes
  • Now add in the tomatoes, kale leaves, turmeric, chili powder, ground coriander, give everything a quick stir and add the water left over after boiling the beans. Cover and let it cook for 12 mins with a stir at 7-minute mark.
  • Take 1/4 cup of boiled black eyed peas, process them into a paste,keep it aside. This is the thickening agent to make your dahl super creamy.
  • After 12 minutes, add the lentils, cover and let it cook for another 10 minutes, making sure it doesn’t sick to the bottom of the saucepan.
  • Add the processed black bean puree, 1/4 cup water(only if you feel dahl is dry )and cook for 5 mins on low flame.
  • Add coriander leaves, cover and turn the heat off and let it sit for another 10 mins.
  • Yummy dahl ready to be served with rice 🙂

DSC_0008

Taking it to Angie’s FF #51 🙂

DSC_0003

Comments

    • Thanks Omar. This is my very first time cooking black-eyed peas. Mum makes sambar with it (Duh!) but I wanted to use it in something that was different 🙂 And guess what, as am replying back, eggplant is cooking in the oven for baba ganoush. Sydney has a shortage of tahini. I went to a health store and paid over $10 bucks for a bottle of tahini. Baba ganoush time it is <3 <3

      Reply

  4. Punch Pooran is something Andy introduced to me, I got kalonji as well,but haven’t used it at all…You have inspired me now Charu…It looks super yummy 🙂

    Reply

    • If you make chutneys all the time, try this
      Pan-> oil, panch phoran, curry leaves, drychili, garlic, tomato, salt. Cook one after the other. Blend together. It will be the best chutney <3
      Good luck 🙂

      Reply

    • Thanks Vidz <3 You gotta try. Guess, south-indian taste buds will go gaga over it. Cos Sanju and I are addicted to it now. 🙂

      Reply

      • hello,
        Would it be a correct assumption to say that the lentils are the red lentils used for making dahl and not green or brown lentils?
        I have my black eye peas soaking now. Only ingredient i don’t have are the nigells seeds. Will get them and if i don’t have them i think this dish will be excellent without and know i will have them the next time i make this dish.
        thanks so much…..robin m

      • I’ll update the recipe Robin. Take 1/4th of a cup of the black Eyed Peas and make a paste out of it. No lentils required.

        Also, Nigella seeds will give that authentic Bengali feel. Am sure it would taste great even otherwise.

  7. I see now you’ve linked a brand-new post, thank you! This one will be brought to my blog! And what a delicious dish this is. I don’t have many recipes with black-eyed peas so this one is really appreciated. See you at the party next week, I hope? 🙂

    Reply

      • Panch phoron does not have mustard. The five spices are cummin – jeera, black cummin = kala jeera, fenugreek seeds = methi , aniseed = saunf and a spice that is relatively less known in the rest of India called Randhuni in Bengali called Ajmod in Hindi, the scientific name of the spice is Trachyspermum roxburghianum , it is similar to ajwain seeds in look but lighter and a very distinct aroma. When the panch phoron is roasted or fried at the beginning of the cooking, Randhuni too has its very strong contribution to the flavour and aroma dish. Loved your blog and loved the recipe too. Nice reading it.

    • It is usually the other way around all the time for me, I end up with watery dal. Mum’s secret for the best dal consistency is 1 to 2 cups of water for smaller ones and 1 to 3 for larger ones like chickpeas and red kidney bean:) and if it gets watery, you blend some cooked dal into a paste and add it 🙂 Thanks for passing by <3

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: