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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is a combination of a few different receipes to make one quite yummy recipe. I have no idea how authentic it is, and I suspect like many other recipes, it probably varies quite a bit from the original, but I still think it's pretty good. And my kids eat it, which makes a winner in my house! Ingredients:
1/2 cup mung beans (pre soaked) |
1/2 cup kidney bean (pre soaked) |
1/2 cup lentils |
1 large onion (chopped) |
1 cup celery (chopped) |
2 tablespoons fresh ginger (grated) |
4 garlic cloves (crushed) |
1 cup carrot (chopped) |
2 -3 large tomatoes (chopped) |
1 cup turnip (cubed) |
1 cup zucchini (chopped) |
2 -3 green chilies (chopped) |
2 teaspoons turmeric |
1/2 teaspoon cumin |
2 teaspoons salt |
pepper |
3 teaspoons garam masala |
1 cup cilantro (chopped) |
steamed rice or quinoa, cooked |
Directions:
1. In a pot simmer the beans in 2-3 cups of water for 20-30 min or until beans are tender. It doesn't matter if they end up really liquidy since you need to add water later on anyways.
2. In a separate pan lightly cook the onion, garlic and ginger.
3. Once the beans are cooked, mash them to form a type of paste, although lumps don't really matter.
4. Add all the veggies (including cooked onion mixture), turmeric, cumin, salt and pepper to the pot with the beans and extra water for simmering.
5. Simmer the mixture for 1-1/2 to 2 hours, adding water as needed to keep it the consistency of a really thick soup.
6. At the end of the cooking, add the pepper, garam masala and chopped cilantro.
7. Serve over a bed of rice with some heated naan bread.
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