Beans and Greens Stew

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Mushroom and Tofu Stew, Best Lentil, Mustard and Chickpea Soup, Easy Quick and Simple Tomato Soup

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4

Ingredients

  • 3 cups - Spinach (Palak), chopped
  • 1/2 cup - onion, chopped
  • 2 tbsp - kidney beans
  • 2 tbsp - brown Chickpeas
  • 2 tbsp - Butter beans
  • 4 tbsp - green gram (Moong beans)
  • 2 tbsp - black eyed beans
  • 2 tbsp - haricot beans (Lobia)
  • 2 tbsp - black lentils (whole Masoor)
  • 1 tbsp - Olive oil
  • 2 Cloves and cardamom, each
  • 3 cm Cinnamon
  • 2 tsp - ginger, minced
  • 2 tsp - garlic, minced
  • 1/2 to 3/4 tsp - chilli powder
  • 2 tsp - coriander powder
  • 1/2 tsp - Turmeric powder
  • 3 tbsp - Mint leaves, chopped
  • 3 tbsp - coriander leaves, chopped
  • Lime juice to taste
  • salt to taste

How to Make Beans and Greens Stew

  • Soak all the beans except green gram and black lentils in water overnight.
  • Drain, add washed green gram and black lentils.
  • Add fresh water and simmer till all the beans are soft.
  • Alternately, cook them in a pressure cooker for 20 minutes.
  • Heat oil in a non-stick pan and add cloves, cardamom and cinnamon.
  • After few seconds, add onion, ginger and garlic. Fry till onion is light brown.
  • Add spinach, chilli, coriander and turmeric powders.
  • Add 1/2 tsp salt. Cover and simmer till spinach is cooked.
  • Add the cooked beans, taste and correct the seasoning.
  • Simmer the stew for 5 minutes.
  • Add lime juice, mix well and remove from fire.
  • Serve hot, garnished with mint and coriander leaves.