Untitled Recipe
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
A hearty and aromatic legume curry made with a mix of beans, peas, lentils, and chickpeas, simmered in a spiced tomato-onion gravy. Rich in plant-based protein and perfect for a comforting meal.
Ingredients
- beans
- peas
- lentils
- split pulses
- chickpeas
- beans
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 630 mg
- Iron: 37.1 mg
- Magnesium: 858 mg
- Phosphorus: 2370 mg
- Potassium: 7218 mg
- Zinc: 17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- beans
- peas
- lentils
- split pulses
- chickpeas
- beans
Let's Cook
-
Step 1.
Rinse and soak the legumes (beans, peas, and lentils) according to their type: lighter split pulses like lentils may need only a brief rinse, while heavier pulses like chickpeas and beans require overnight soaking. Drain and set aside.
-
Step 2.
In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
-
Step 3.
Add finely chopped onions and cook, stirring occasionally, for 5-7 minutes until golden brown.
-
Step 4.
Stir in minced garlic, grated ginger, and chopped green chilies. Cook for 1-2 minutes until fragrant.
-
Step 5.
Add ground spices (turmeric, coriander, cumin, and chili powder) and cook for 30 seconds, stirring constantly to prevent burning.
-
Step 6.
Pour in chopped tomatoes and cook for 3-4 minutes until they break down and the oil separates from the masala.
-
Step 7.
Add the soaked and drained legumes along with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until tender (lighter pulses: 15-20 minutes; heavier pulses: 45-60 minutes). Stir occasionally and add more liquid if needed.
-
Step 8.
Once the legumes are cooked, season with salt and garam masala. Simmer uncovered for 5 minutes to thicken the gravy.
-
Step 9.
Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.