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).
Ingredients
- 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
Method
- 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
