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Mixed Beans And Peas Stew (Vegan)
Sweta Biswal
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 .
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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.
Serve warm.
Keyword
vegan cooking, vegan recipes
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