Easy Lentil Black Eyed Pea soup with Spinach. Masoor Raungi Palak Dal. Easy spiced protein filled soup. Vegan Gluten-free Soy-free Indian Recipe. Serves 3 to 4

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 70 minutes
  • Yield: 3
  • Category: Soup
  • Cuisine: Indian

Ingredients

  • 1/2 cup black eyed peas/ cowpeas (raungi/lobhia)
  • 1/2 cup lentils (brown lentils, Sabut Masoor)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 cup onions
  • 5 cloves garlic
  • 1 inch ginger (chopped)
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/8 to 1/4 tsp black pepper
  • 1/4 to 1/2 tsp cayenne/ red chili powder
  • 2 tomatoes (1 loaded cup tomatoes, finely chopped or blended into purree)
  • 1/2 tsp lemon juice
  • 3/4 to 1 tsp salt
  • 2.5 cups water
  • 1/2 cup chopped spinach (or baby greens of choice)
  • 1/2 cup small chopped green beans (or carrots or zucchini or other veggies)
  • cilantro and lemon juice for garnish

Method

  1. Soak the black eyed peas and lentils for half an hour if making in a saucepan. or soak at this step for 15 minutes if making in a pressure cooker. (time needed by steps 2 through 5).
  2. Meanwhile, heat oil in a saucepan or pressure cooker. Once hot, add cumin seeds and cook for a minute or until cumin seeds change color.
  3. Blend onion, garlic, ginger with a tbsp or so water until coarsely blended. Add to the pan. Cook for 5 minutes or until fragrant and golden.
  4. Add the spices, mix and cook for a minute.
  5. Add tomatoes and cook for 6 to 7 minutes.
  6. Drain the black eyed peas and lentils and add to the pan with salt, lemon juice, 2.5 cups water, greens and veggies. Mix in.
  7. Cook in a Pressure Cooker: Close the lid and pressure cook for 15 minutes after the pressure has reached. (Manual 15 minutes at high pressure in Instant Pot). Let the pressure release naturally.
  8. Cook in a Saucepan: In the saucepan, add 3 cups of water instead of 2.5 cups. Cover and cook over medium heat for 20 minutes. Reduce heat and continue to simmer over medium-low heat for another 20 to 25 minutes or until the lentils and black eyed peas are tender to preference.
  9. Garnish with cilantro and lemon juice and serve as a soup bowl, or with rice or flatbread

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.