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.