Expert Chefs
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» Vegetarian
Ingredients
* 3 cups mixed beans
* 1 teaspoon jwanu
* 1 teaspoon fennel seeds
* 1 teaspoon musturd seeds
* 1 tablespoon cumin powder
* 1 tablespoon coriander powder
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 3 fresh red minced chilies
* ½ teaspoon turmeric
* 1 teaspoon freshly ground pepper
* 1 cup chopped tomatoes
* 2 cups plain yogurt
* 4 cups vegetable broth
* 3 tablespoons musturd oil
* Table salt
* 2 tablespoons finely chopped green onion
Cooking
* 3 cups mixed beans
* 1 teaspoon jwanu
* 1 teaspoon fennel seeds
* 1 teaspoon musturd seeds
* 1 tablespoon cumin powder
* 1 tablespoon coriander powder
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 3 fresh red minced chilies
* ½ teaspoon turmeric
* 1 teaspoon freshly ground pepper
* 1 cup chopped tomatoes
* 2 cups plain yogurt
* 4 cups vegetable broth
* 3 tablespoons musturd oil
* Table salt
* 2 tablespoons finely chopped green onion
Cooking
- 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 jwanu, fennel seeds, and musturd seeds until light brown.
- 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.
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Date Added: 2009-01-12 Views : 648
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