Mixed Bean Indian Stew

Beans/Dals:

1/4 cup dried black chickpeas
1/4 cup dried yellow chickpeas
1/4 cup dried red kidney beans
1/4 cup dried whole mung beans
1/4 cup dried split skinless urad dal

Paste:

Indian paste
1 small onion, chopped
1 clove garlic, minced
1-inch piece fresh ginger, peeled and chopped
1 jalapeño, seeded and chopped
8 - 10 whole cloves
6 - 8 dried whole red chilies
6-inch cinnamon stick, broken into pieces
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon cayenne

Sauce:

1 tablespoons ghee, butter or oil
1 small tomato, seeded and finely chopped
handful of dried curry leaves
1/4 teaspoon asafoetida
2 teaspoons sea salt
1/2 cup soy milk

Garnish:

2 tablespoons fresh parsley or coriander, chopped

soy milk has been subsitituted for cococnut milk

Rinse the beans well and soak overnight with enough water to cover. Drain and transfer to a large pot along with 3 1/4 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the beans are tender, about 1 hour.

In a blender (I used my magic bullet), combine the onion, garlic, ginger, jalapeño, cloves, dried chilies, cinnamon, turmeric, cumin and cayenne. Blend until you have a smooth paste.

In a medium-sized skillet or saucepan, heat the ghee (or butter or oil) over medium heat. When hot, add the paste to the pan and stir and fry for 5 minutes. Now add the tomato, curry leaves, asafoetida and salt. Cook for another 8 - 10 minutes, stirring often. Add the cooked sauce to the beans, along with the coconut milk and simmer for another 20 minutes, adding more water if necessary to reach your desired consistency.

Garnish with parsley or coriander and serve hot.


Serving Size: 6