This Indian-style stew contains a variety of legumes and, served along with rice or any Indian flatbread, is most satisfying indeed. I like my Indian dishes hot, and if you do too you may want to add a wee bit of fire paste to the pot near the end of the cooking time. Serve with some yogurt to temper the heat if desired.
This is my contribution to this month's No Croutons Required. To celebrate my birthday month, I am asking for spicy soups or salads along with menu suggestions. I will accept entries until the 20th of this month.
|Mixed Bean Indian Stew|
|Recipe by Lisa Turner|
Published on March 16, 2012
A rich, dark and earthy, and filling spicy curry using a mix of beans for a contrast of tastes and textures
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More Indian legume recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk
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