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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though. Ingredients:
1/2 cup black-eyed peas |
1/2 cup mung beans |
1/2 cup lentils |
2 plum tomatoes |
1 tablespoon tomato puree |
1 vegetarian beef stock cube |
1 teaspoon garam masala |
1 teaspoon cumin coriander powder |
1/2-1 teaspoon chili powder |
salt |
water |
Directions:
1. Soak the beans overnight.
2. Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
3. Taste before adding more salt or chili.
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