5 bean curry is an Indian curry that is a blend of 5 protein-rich beans. This curry is healthy and delicious thanks to the different beans, the creamy tangy tomato sauce, and a whole bunch of spices. It's a nice little twist on a regular bean curry. This curry can be eaten for lunch or dinner when accompanied by rice or bread.
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
Step 1Editors' 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.
Step 2Drain 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.
Step 3Cover 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.
Step 4Heat 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. Sauté for about 5 minutes, or until golden brown.
Step 5Add chopped tomatoes and cook for 5 minutes. Add cream cheese spread and cook for 3 to 4 minutes more.
Step 6Add chili powder, ground coriander, ground cumin, ground turmeric, and garam masala, along with 1/4 cup of water.
Step 7Let 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.
Step 8Add more water if needed and season with salt. Serve hot with steamed rice. Enjoy!\r\n