5 Bean Curry Recipe

Name: 5 Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup onion-ginger-garlic paste (see step 1); 1/4 cup dried kidney beans, washed and soaked overnight; 1/4 cup dried chickpeas, washed and soaked overnight; 1/4 cup dried whole black gram (whole urad beans), washed and soaked overnight; 1/4 cup dried black-eyed peas, washed and soaked overnight; 1/4 cup dried whole green gram (mung beans), washed and soaked overnight; 2 teaspoons salt, or to taste; 1 cinnamon stick; 1 black cardamom pod; 1 bay leaf; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon cumin seeds; 1 teaspoon green chile, chopped; 1 cup tomatoes, chopped; 1 piece cream cheese spread triangles, or 1 tablespoon cream cheese; 1 teaspoon red chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon garam masala; 2 tablespoons dried fenugreek leaves (kasuri methi); 1/2 teaspoon sugar; Steamed rice, for serving

Servings: persons

1/2 cup onion-ginger-garlic paste (see step 1)
1/4 cup dried kidney beans, washed and soaked overnight
1/4 cup dried chickpeas, washed and soaked overnight
1/4 cup dried whole black gram (whole urad beans), washed and soaked overnight
1/4 cup dried black-eyed peas, washed and soaked overnight
1/4 cup dried whole green gram (mung beans), washed and soaked overnight
2 teaspoons salt, or to taste
1 cinnamon stick
1 black cardamom pod
1 bay leaf
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 teaspoon green chile, chopped
1 cup tomatoes, chopped
1 piece cream cheese spread triangles, or 1 tablespoon cream cheese
1 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
2 tablespoons dried fenugreek leaves (kasuri methi)
1/2 teaspoon sugar
Steamed rice, for serving

1
Editors' Note: We made the onion-ginger-garlic paste blending 2 parts onion, 1 part fresh, peeled ginger, and 1 part garlic. Start by roughly chopping 1/2 an onion, then roughly chop the ginger and garlic so that you have equal amounts of each (and together, the amount ginger and garlic is equal to the amount of onion). Process in a food processor (or smash with a mortar and pestle) until you have a paste. Set aside.
2
Drain all of the beans and put them in a pressure cooker along with the salt, cinnamon stick, black cardamom, bay leaf, and 3 cups of water.
3
Cover the lid of the pressure cooker and cook for 6 minutes at high pressure. Then simmer the mixture for 10 minutes. Alternatively, follow the instructions on your pressure cooker for pre-soaked beans. Set aside.
4
Heat oil and butter in a separate pan. Add cumin seeds. When they start to sputter, add the onion-ginger-garlic paste and the chopped green chile. Saute for about 5 minutes, or until golden brown.
5
Add chopped tomatoes and cook for 5 minutes. Add cream cheese spread and cook for 3 to 4 minutes more.
6
Add chili powder, ground coriander, ground cumin, ground turmeric, and garam masala, along with 1/4 cup of water.
7
Let the spices cook with the water for few minutes. Now add dried fenugreek, sugar, and the cooked beans, and mix well. Cook on medium heat for 15 to 20 minutes, until gravy thickens.
8
Add more water if needed and season with salt. Serve hot with steamed rice. Enjoy!

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup onion-ginger-garlic paste (see step 1), 1/4 cup dried kidney beans, washed and soaked overnight, 1/4 cup dried chickpeas, washed and soaked overnight, 1/4 cup dried whole black gram (whole urad beans), washed and soaked overnight, and more.

Yes, 5 Bean Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

5 Bean Curry

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