Black Eyed Pea and Mung Bean Stew

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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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 garama masala)
1/2 teaspoon turmeric
1 dried red chile 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


Serves 2-4

Soak the black eyed peas and mung beans overnight or atleast 6 hours. Drain and rinse and keep ready.

In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds, bay leaf and one dried red chili and mix for a few seconds. Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent. Add in all the spices and mix for a few seconds. Add in the celery and tomato and cook for 4-5 minutes until tender. Add the rinsed beans, salt and water.

Mix and pressure cook on low-medium for 6-7 whistles. If making in a pan, add rinsed beans, 3 cups of water, salt, cover and cook for about an hour or until the mung beans are very squishy. Cover partially with a lid.

Taste for salt and spice. Add more garam masala if needed. Add more water if needed(depends on the method of cooking, the beans and your preference of the consistency) Serve hot topped with fresh cilantro or seasoning of choice. Serve with flatbread(Rotis, Naan, Pita) or Rice.