Mixed Bean Curry

For this recipe any kind of dried mixed bean/lentil can be used.  I used the “Goya” 16 bean soup mix (it comes as dry format in a bag).


  • ½ cup dried mixed beans (like black beans, kidney beans, lima beans etc.  I used the “Goya” 16 bean soup mix)
  • 2 tablespoons oil
  • ¼ teaspoon mustard seed
  • ½ teaspoon fennel seed
  • 1/8 teaspoon fenugreek seed
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon chili powder
  • 1/8 teaspoon turmeric powder
  • 1 teaspoon garlic-ginger paste
  • ½ cup water
  • ½ cup chopped tomatoes
  • 2 tablespoons yogurt
  • Salt to taste


  • Soak beans overnight (or for about 6 hours)
  • Cook until they are very soft (I used pressure cooker)
  • In a covered saucepan add oil and mustard seeds
  • Once the mustard seeds start splattering add fennel seeds and fry for about a minute
  • Add fenugreek seed and fry for a couple of seconds
  • Add cumin powder, coriander powder, chili powder and turmeric powder and fry for a minute or two
  • Add garlic-ginger paste and fry for about 2 – 3 minutes and add the cooked beans
  • Add water, salt, chopped tomato and cover and cook until the gravy/sauce thickens about
  • Add yogurt and cook for a minute or two
  • Serve with chapathi

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