Sweet and Sour Lentils with Black-Eyed Peas
There is nothing dull about dal (generic world for lentils) in the Indian universe. We like them everyday and any which way! These Sweet and Sour Lentils with Black-Eyed Peas is my ode to fall. Well, fall and my all season love of legumes.
My Story of Lentils with Black Eyed Peas
This sweet and sour pumpkin dal with black-eyed peas was just what I needed to lift up my spirits. It does not really help that the weather feels like dusky Halloween when it is only the second day of October. As the days move on, I learn the only thing predictable about Halloween is that, the weather is unpredictable. Kind of like nature’s idea of trick or treating.
Inspiration for a Family Dinner
The kids and dad are out and about, for their robotics. Here, I am wondering what to cook for family dinner. This dish came back to me, from last winter. A dish savored in a Punjabi household. The technique is pretty typical of this north Indian region. Two kinds of legumes are conjoined in a happy marriage, to create taste and texture.
Black Eyed Pea Love
In combinations like this, I love to include black-eyed peas. They cook quickly and look pretty. What is not to like? I have lately been working a lot with the instant pot electric pressure cooker. Love the fat that is shuts off by itself!
Other than the sheer variety of legumes we Indians enjoy, the myriad methods of cooking across the country in itself is just amazing.
When I had first tried this stew, I had fallen in love with the complexity of flavors. The gentle medley of tangy sweetness. As with a lot of Indian cooking, the sweetness of pumpkin or squash is usually counteracted with a little bit of tartness.
I asked for the recipe, but remained skeptical about the results. Shows you what I know. I really did not think 3 steps and assorted ingredients could just melt into happy comforting puddles of delight. Anyhow, today I gave this dish a shot a shot, and boy do I have a happy husband.
Reworking a favorite
I revived this very simple creation, this time working through it in three minutes in my pressure cooker, we had a humble meal that would make a king jealous. The black-eyed peas or lobia are a smart choice as they cook pretty quickly. They still retain enough complexity. not get overdone by the time the rest of the dal is ready. The pumpkin infused the dal with a natural sweetness and the finish with limes the right amount of tartness to balance the sweetness.
Two other Black Eyed Pea recipes include this recipe for Punjabi Lobia and Black-Eyed Peas with Ground Chicken.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A whole one-pot meal, meshing lentils with squash or pumpkin.
Ingredients
- 1/2 cup red masoor lentils
- 3/4 pound of pumpkin or sweet potatoes, cubed
- 3 cups of water
- 1 teaspoon salt or to taste
- 1 tablespoon freshly grated ginger
- 4 cloves of garlic
- 1 teaspoon turmeric
- 1 teaspoon red cayenne pepper
- 1.5 teaspoons powdered cumin
- 2 tomatoes, chopped
- 1/2 cup dried black-eyed peas
- 2 tablespoons oil
- 1.5 teaspoon mustard seeds
- 1 tablespoon minced garlic
- 1 lime or lemon, halved
- Chopped cilantro
Instructions
- Place the red lentils, pumpkin or sweet potato and water in the instant pot.
- Add in the water, salt, ginger, garlic, turmeric, cayenne pepper, cumin, tomatoes and black eyed peas.
- Set on 20 minutes, high pressure and allow for a natural release.
- Remove the lid and stir the mixture gently with a wooden spoon, until the red lentils and the pumpkin, mix together to form a smooth puree leaving the black eyed peas whole.
- In a separate pan, heat the oil and add in the mustard seeds and when they crackle add in the garlic and saute until the garlic is fragrant.
- Pour the tempering over the lentils and stir well.
- Squeeze in the lime juice and garnish with cilantro and serve with rice and flatbreads.
Notes
This recipe needs a distinct sweet and sour taste, so if you are using a winter squash, you might add 1 teaspoon of sugar. If you do not have a pressure cooker, simple cook the lentils over the stove until they reach a smooth and creamy texture.