Advertisements
Home Dinner Green watana dal

Green watana dal

by Michaelle
green watana dal. It's vegan, creamy, delicious, and gluten-free!

This green watana dal is easy to make, especially if you are making in an instant pot. It will be done in less that an hour. it’s gluten-free, vegan, and kid-friendly. My very picky daughter devoured it! So proud!green watana dal. It's vegan, creamy, delicious, and gluten-free!

I am fan of Indian food all the way! I like it spicy, delicious, and vegan! Now that I am thinking about I really am not picky about food. If it’s well made, vegan, and sort of healthy, I think I will be good to go! Still Indian cuisine is definitely in my top five, especially if get to experiment with it in the kitchen myself!

My husband and I love hunting for ethnics grocery stores wherever we go.  Some people look for new restaurants and entertainment in new places, we look for interesting grocery stores with hard to find ingredients.

You have to understand, we live in the middle of nowhere. All the decent grocery store are at least half and hour drive away, it’s not even guaranteed to find what I need each trip.

Grocery store hunting trip

So, we had to make a trip to Charlotte last week. It’s 2 and half hours away from where we live. Before we left the house, we mapped out all of the appealing food store within the  close area. We scored really big! We visited an Indian grocery store where I loaded with different type of beans like cracked pigeon peas, lentil, mug beans, and watana.  We also got some curry leaves, curry powder, turmeric, graham flour, some odd looking peppers, and so much more! We visited a Caribbean grocery store, I felt right at home over there. We loaded up on 5 different types of mangoes to freeze, we got plantain, yucca, and other roots.  We hit up this Asian store, we stopped by this awesome Moroccan store for some real delicious harissa, and even had time to stop for a quick bite a this corner vegan restaurant. It was such a wonderful day! It was so much fun!green watana dal. It's vegan, creamy, delicious, and gluten-free!

So, the first thing I made after a long night of sleep to recover, was this green watana dal. I am a bit confuse, is this the same as pigeon peas? They look the same, taste the same but for some reason it wasn’t with the other types of pigeon peas. Google wasn’t any help this time around. Oh, well!

To make the green watana dal, I soaked the green watana or pigeon peas overnight, then I decided to used my instant pot to speed things up a bit. I was hungry and long over due for lunch.green watana dal. It's vegan, creamy, delicious, and gluten-free!

First, I set the instant pot on saute; I added the garlic and onion to cook until soft. I, then add some cumin and mustard seeds to the mixture. Believe me, adding them makes a a whole world of difference in flavor. Then, I added coconut milk, water, broth, and the peas. I let it pressure cook for 30 minutes. Then, I let it slow release, I added the chopped parsley, salt, and pepper.

I served it with brown rice. It was epic and so simple! I made enough to freeze for later next week. I am already looking forward to have it again.

Why should you give this dal recipe a try?

This green watana dal is easy to make, especially if you are making in an instant pot. It will be done in less that an hour. it’s gluten-free, vegan, and kid-friendly. My very picky daughter devoured it! So proud!

More recipes from this Blog:

Vegan purple potato tacos

Potato tofu bowl

Vegan quiche

Green watana dal

This green watana dal will sure make you go back for seconds. It's quick o make in the instant pot and easy on the budget!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: Gluten-free, Vegan
Servings: 6
Author: Michaelle

Ingredients

  • 1 1/2 cup dried green watana or pigeon peas
  • 4 cups vegetable broth unsalted
  • 1/2 cumin seeds
  • 1/4 tsp mustard seeds
  • 1 cup coconut milk
  • 1/3 cup fresh parsley
  • 1/2 cup of chopped onion
  • 1 tbsp minced garlic
  • 1 tsp olive oil
  • 1 tsp. salt
  • 1/2 black pepper
  • Cooke rice for serving

Instructions

  • Start by pre-soaking the peas overnight.
  • When ready. Turn on the instapot on saute.
  • Add the oil, the garlic, and onion.
  • Let cook until soften. Add the cumin and mustard seeds. Let cook for 1 minunte.
  • Add the coconut milk, the broth, and the peas. Cover, let pressure cook for 30 minutes if the peas are pre-soaked. 40 to 45 minutes if they are not.
  • Let slow release.
  • Add the chopped parsley, salt, and pepper.
  • Served over rice, garnished with parsley leaves.

 

Please follow and like us:
error
Advertisements

You may also like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

error

Enjoy this blog? Please spread the word :)

%d bloggers like this: