Mixed Beans Curry
Ingredients
- Rajma Red kidney beans - ½ Cup
- Black eyed beans - ½ Cup
- Oil - 2 Tbsp
- Fennel Seeds - ½ tsp
- Bay leaves - 1
- Onion - 1 Medium Finely chopped
- Coriander leaves - 1 Tbsp Chopped + For garnishing
- Mint leaves - 1 Tbsp Chopped
- Turmeric - ¼ tsp
- Asafoetida - A large pinch
- Red chilli powder - ½ tsp
- Coriander powder - ½ tsp
- Jeera powder - ½ tsp
- Nutmeg powder - ¼ tsp
- Garam masala - 1 tsp
- Salt - ½ tsp
- Kasturi methi - 1 tsp
- Fresh cream - 2 Tbsp Optional
To grind
- Oil - 1 tsp
- Cinnamon - ½ stick
- Cloves - 3
- Cardamom - 2
- Garlic - 5 Cloves
- Ginger - a small piece
- Green chilli - 1
- Onion - 1 Medium Cubed
- Tomato - 1 Large Cubed
Instructions
- First wash and soak both the beans separately / together in clean water for atleast a hour. Then pressure cook them separately / together along with sufficient water along with a pinch of asafoetida and salt for 3 whistle or until done. Open the lid once the pressure subsides and keep the beans aside until use. Do not discard the water (stock) used for cooking.
- Now, heat a pan with oil and add the other ingredients listed under "To Grind" except tomato. Saute until the onion turns translucent. Transfer it to a plate. Now add the tomatoes to the same pan and saute for about a minute and transfer to the plate. Let them come to room temperature. Now grind them together into smooth puree and keep aside until use.
- Now heat a large pan with oil, add the fennel seeds and bay leaf. Once the fennel turns golden add in the finely chopped onion, 1 tbsp of coriander leaves, mint leaves and saute until the onion turns translucent. Now add the ground puree to the pan and give a stir. Follow it by the powders (turmeric, asafoetida, nutmeg, red chilli, coriander, jeera, garam masala) and salt. Stir well to combine. Cook it in medium flame until raw smell of the masala is gone for about 5 minutes, stiring in between.
- Now drain the stock from the beans (water used to cook the beans). I got about 1 ½ cups of stock. Add this stock to the pan. Give a stir and let the gravy simmer for about 7 minutes, until the oil starts to separate over the top. Now add the both the cooked beans and kasturi methi (crushed), give a gentle mix and let it simmer for about 3 more minutes.
- Now, add the fresh cream, give a stir and turn off the flame. Garnish with coriander leaves.
- Serve hot as a side for chapati or any other Indian bread.
Notes | FAQ
- For my desired consistency, I added about 1 ½ cup stock/water. So adjust the stock/water quantity accordingly.
- Fresh cream is optional. But adding it would give a rich taste to the masala. If you are vegan, you can even add cashew paste instead of fresh cream.
- I have used red kidney beans and black eyed beans in this recipe. You can use any beans of your choice. Do adjust the soaking and cooking time according to the variety of beans you use.
- I cooked both the beans seperately, since red kidney beans will require a tad longer to cook than the black eyed beans and I wanted both of them to get cooked perfectly. If you are running short of time or using a different combination of beans, you can also cook the beans together.
- Fresh cream is optional. But adding it would give a rich taste to the masala. If you are vegan, you can even add cashew paste instead of fresh cream.
- I have used red kidney beans and black eyed beans in this recipe. You can use any beans of your choice. Do adjust the soaking and cooking time according to the variety of beans you use.
- I cooked both the beans seperately, since red kidney beans will require a tad longer to cook than the black eyed beans and I wanted both of them to get cooked perfectly. If you are running short of time or using a different combination of beans, you can also cook the beans together.