Curried Black Eyed Pea Dal with Collard Greens

standard January 27, 2016 Leave a response

I cannot believe it has taken me all month to share this recipe with you! Thanks to travel this month, leftovers have been hiding in my freezer, and I am so excited to eat them up this week! The longer it sits, the more flavorful this bowl of spicy goodness gets.

Collard greens and black-eyed peas seem to always go together. Instead of breaking them up, I thought I’d put a new spin on them with a little heat and a little sweetness. This recipe turned out a mix between a traditional dal and chana masala. Peas instead of garbanzo beans but thick like a stew, with lentils, tomatoes, and traditional dal spices. It’s a cold weather January bowl of comfort.


Curried Black Eyed Pea Dal with Collard Greens

Yield: Serves 4

Calories per serving: 304 kcal

Curried Black Eyed Pea Dal with Collard Greens


  • 1 16 oz can black eyed peas, drained and rinsed
  • 1 c brown or green lentils
  • 1 bunch collard greens
  • 1 16 oz can diced tomatoes
  • 1/2 c full fat coconut milk
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 T curry powder
  • 1 T dried cilantro


  1. Place peas and lentils in a large stockpot and cover with water. Bring to a boil over high heat, reduce heat, and simmer, until lentils are cooked and water is absorbed.
  2. Add collards, tomatoes, and coconut milk and stir to combine. Add water to thin as needed.
  3. Stir in all spices and simmer on stove over medium-low heat for 20 minutes to let flavors develop. Add more water or vegetable stock as needed for desired consistency.
  4. Serve over rice or quinoa.


Per serving: 304 kcal, 46 g carbs, 6 g fat, 18 g protein, 489 mg sodium, 3 g sugar