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| Mixed Beans - Source www.well.com |
Ingredients
3 cups mixed beans
Jwanu – 1 Teaspoon
Fennel seeds – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Cumin powder – 1 Tablespoon
Coriander powder – 1 Tablespoon
Minced garlic – 1 Tablespoon
Minced ginger – 1 Tablespoon
Fresh red minced chilies - 3
Turmeric - ½ teaspoon
Freshly ground pepper -1 teaspoon
chopped tomatoes - 1 cup
Plain yogurt - 2 cups
Vegetable broth - 4 cups
Mustard oil - 3 tablespoons
Table salt
Finely chopped green onion - 2 tablespoons
Method
Jwanu – 1 Teaspoon
Fennel seeds – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Cumin powder – 1 Tablespoon
Coriander powder – 1 Tablespoon
Minced garlic – 1 Tablespoon
Minced ginger – 1 Tablespoon
Fresh red minced chilies - 3
Turmeric - ½ teaspoon
Freshly ground pepper -1 teaspoon
chopped tomatoes - 1 cup
Plain yogurt - 2 cups
Vegetable broth - 4 cups
Mustard oil - 3 tablespoons
Table salt
Finely chopped green onion - 2 tablespoons
Method
Wash and soak the mixed beans overnight.
Cover the beans in a warm place to allow sprouting for 3-4 days.
Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.
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| Cooked Kwati Source: www.well.com |
Add 3 cups of sprouted beans and fry for 2 min. under medium heat.
Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.
Add tomatoes, broth and yogurt to the beans’ mixture.
Bring to a boil and let simmer in low heat until the sprouts are tender.
Garnish with chopped green onions and serve with rice.
Lovely!
ReplyDeleteLovely recipe. Thanks for sharing. You write it in detail and now i am very clear about the ingredients. I am thinking to cook something new this weekend. And now i will try this in my home. thanks..
ReplyDelete