Mixed beans curry

Posted on February 5, 2012


Preparation time: 8 hours

Cooking time: 45 minutes


Brown Chickpeas: 150 gm

Red Kidney Beans (Rajma): 150 gm

French Beans (Green Beans): 100 gm

Vegetable Oil (Sunflower / Peanut): 1 tablespoon

Black Mustard Seeds (Rai): 1/4 teaspoon

Cumin seeds: 1/4 teaspoon

Turmeric: 1/2 teaspoon

Powdered Coriander Seeds: 2 teaspoons

Red Chili: 1/2 teaspoon

Diced Ginger: 1/2 teaspoon

Soak Red Kidney Beans and Brown Chickpeas separately in water for about 6 hours (or longer in cold weather).

Drain The water and cook them separately in water (add a little salt) – cook long enough that you can mash the beans easily by hand. It may take up to 40 minutes to cook. Pressure cook to save time. Allow it to cool, mash a few kidney beans.

Wash and Chop the green beans to about an inch long pieces.

Heat the oil – lower the flame and put Cumin seeds and Black Mustard seeds – let the moisture bubble out from the seeds. Fry diced ginger in the oil. Add Powered Coriander seeds and Turmeric and the mix for couple of minutes on low flame. Add the green beans and cook till color lightens. Add salt and Chili powder, keep stirring for about 10 seconds. Add boiled chickpeas  and Red Kidney beans (no water) and mix the spices thoroughly.

Add the water used to boil the Red Kidney beans and mix the mashed red kidney beans, stir and raise the flame and heat till it boils, lower the flame and let it simmer about 5 minutes.

The mixed bean curry is ready.

Serve with baked potato or flat-bread. Spice it up with Ginger Garlic Chutney.

Mixed Bean Curry Served with Baked Potato and Ginger Garlic Chutney

Mixed Bean Curry Served with Baked Potato and Ginger Garlic Chutney

The Mixed beans curry with Backed Potato is one of the favorite dishes of my daughter, Riddhi!

Posted in: Recipes, Vegan