Lucky Black-Eyed Peas, Greens, and Red Lentil Curry
A hearty (and lucky!) Indian stew made with black-eyed peas, greens, and red lentils. It is full of healthy plant protein and fiber, yet tastes like comfort food.
Yield: 4 servings
  • 1 cup red lentils
  • 6 cups water, divided
  • ¼ tsp turmeric
  • 2 tbsp unsweetened grated coconut
  • 2 tbsp sambar powder
  • 1 tsp tamarind paste
  • 1½ tsp salt, divided
  • 2 cups cooked black-eyed peas
  • 1 bunch swiss chard, leaves thinly sliced
  • 2 tbsp butter
  • ½ tsp black mustard seeds
  • pinch of asafetida
  • 5 fresh curry leaves
  • 1 medium yellow onion, diced
  1. Bring the red lentils and 4 cups of the water to a boil in a large pot over high heat. Once boiling, stir in the turmeric. Cover and reduce heat to low. Allow to simmer for 20-25 minutes, or until the lentils are cooked through.
  2. Meanwhile, put the dried coconut in a small bowl and cover with hot water to rehydrate for a few minutes. Strain out the water and set aside.
  3. Once the lentils are cooked, stir the remaining two cups of water into them along with the sambar powder and mix well. Stir in the tamarind paste and 1 tsp of the salt. Bring to a boil over high heat. Allow to boil for 2-3 minutes and then reduce the heat to medium-low. Simmer for 8-10 minutes. At the halfway point, stir in the chard, black-eyed peas, and remaining ½ tsp salt. Stir in the coconut and allow to simmer for another minute or so, then turn off the heat.
  4. Melt the butter in a small heavy-bottomed saute pan over medium heat. Add in the mustard seeds and asafetida. Cover with a lid immediately and allow the mustard seeds to pop. Once the popping becomes less frequent, remove the cover and add in the curry leaves. Cover again until the sizzling subsides, then add in the onion and stir to coat with the spice mixture. Fry for 4-5 minutes, or until softened. Pour the hot onion-spice mixture over the lentil curry. Stir together and season to taste with salt.
  5. Serve hot over rice.
Recipe from Vibrant India
Recipe by Joanne Eats Well With Others at