This recipe is my very own creation, although I need to deliver a nod to Vegan Richa for the concept of mixing mung beans and black-eyed beans in what became out to be a completely earthy curry. It is not uncommon for me to experiment with distinct mixtures of legumes, and I am properly familiar with spicing up combined dal dishes.
Your palate is in for a treat here with a lingering spiciness that intensifies at the back of the tongue with every spoonful. No hard hitting burst of warmth with this meal, and there's a wee little bit of tangy sweetness present especially because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an smooth yet absolutely pleasant meal while served with a tempering rice dish and/or Indian flatbread. Don't allow the list of elements discourage you from giving this dish a attempt ? I guarantee you that it sincerely is a completely straightforward and easy recipe that you could discover specially appealing throughout busy instances whilst you do not have a number of time to prepare dinner however do not want to sacrifice nutrients or taste. Adjust the spicing in keeping with your possibilities and pantry offerings.
More black-eyed pea goodness from Lisa's Vegetarian Kitchen:
Black-Eyed Peas with Fenugreek and Tomatoes
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Black-Eyed Peas with Roasted Squash
Black-Eyed Peas with Potatoes and Tamarind
On the top of the reading stack: Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times 
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