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As ons Indian gaan, doen ons dit voluit!!!!👌😊👌
A blend of 5 protein-rich beans. A healthy vegan curry and comes with the deliciousness of different beans, cooked in a creamy tangy tomato sauce along with mild spices.
Use Cashew Cream to make it Vegan, or coconut milk. We are not vegan, having this as a side dish with curry chicken.

  • 1.5 cups 5 bean mix (Soaked overnight in 4 cups of water)
  • 1 cinnamon stick
  • 1 black cardamom
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 red chillies, chopped
  • 1 tablespoon butter
  • 2 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • 12 curry leaves
  • ½ cup fermented milk (sour milk)
  • 1 teaspoon sugar

In a big enough saucepan, add the rinsed beans and 4 cups of water.
Add bay leaf, black cardamom and cinnamon stick .
Cover the lid, and cook for about 2 hours until tender.
Rinse beans with clean water and set aside.

Heat oil and butter in a pan.
Add cumin seeds, when they start to splutter, add onion, curry leaves, chilli and ginger-garlic paste.
Sauté for about 5 minutes or until it turns golden brown.
Add tomato paste and fry another 1 minute.
Add chopped tomatoes, and cook for 5 minutes.
Add cayenne pepper, coriander powder, cumin powder, turmeric powder and garam masala powder along with ½ cup of water.
Let the spices cook for few minutes.

Add sour milk and cook for 3 – 4 minutes.
Add salt, sugar, cooked beans, and mix well.
Cover saucepan and cook on medium heat.
Stir from time to time and add more water if needed.
Cook for 20-30 minutes till gravy thickens.

Remove from heat, and serve hot with steamed rice, naan or flat bread.

Recipe and photo: Elize de Kock

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