Stews are wholesome and nourishing!! And for a vegan, they are an absolute life saver of an recipe. There can be endless customizations to it as per your calorie or protein requirements. Plus they go fabulously well with the slow cooker method .
2 cups mixed beans and peas
1 small onion
1 inch ginger
5-6 garlic cloves
1/2 teaspoon coriander seeds
2 inch stick of cinnamon
2-3 bay leaves
1 teaspoon Kashmiri Chili powder
1/4 teaspoon turmeric
1 teaspoon salt
1 cup chopped tomatoes
1 medium sized potato (optional)
2 teaspoon rice bran oil
Wash and soak the beans and peas overnight.
Drain the water and transfer then soaked beans and peas to a pressure cooker.
Add 2 cups water and 1/2 teaspoon salt to the cooker. Close lid and cook for 2 whistles on medium flame.
Wait till steam escapes to open the lid.
Make a fine paste out of the onion, ginger, garlic, coriander seeds and cinnamon stick using a small mixer jar.
Heat the oil in a work.
Add the cumin seeds. Once they start spluttering, add the bay leaves.
Once the leaves release their fragrance, add the onion masala paste and cook for 4-5 mins.
Add the chopped tomatoes, turmeric, red chili powder and cook till the oil separates.
Add booked beans and peas along with 3 cups water and let it simmer for 25-30 minutes.
Remove from heat and allow to cool down.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.