October 29, 2020

This Newari meal is super easy to cook, delicious and full of goodness.

Soak a variety of beans the night before. For example, I use 1/2 cup of each:

• Red kidney beans
• White chickpeas
• Black chickpeas
• Butter beans
• Rosecoco beans
• Mung beans
• etc.

Choose about 8 variety of beans. You can even soak them for a little longer and get them to sprout.

Tip the beans and soaking water in a pressure cooker with salt and turmeric. Once cooked, do not discard the cooking water.

In a pan, toast 1 tsp cumin seeds and 2 tsp ajwain seeds for a couple of minutes on high heat. Reduce to medium heat, add a sliced onion, ginger, garlic and a bit of water. Cook for about 5’.

Then add 1 diced tomato and cook for a few minutes until the tomato is cooked.

Pour the mixture over the beans and the cooking water. Add 1 tsp of chili powder and 2 tsp of garam masala (or Madras curry powder). Cook for a further 5-10 minutes on medium heat.

Garnish with chopped coriander (optional).

Eat with roti/chapati.