The basic aromatic spiced Punjabi bean curry made vegan with coconut milk

Preparation: 20 minutes
Cooking time: 1 hour 10 minutes

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Elements:

• 3/four cup complete dried urad beans (black gram)
• 1/four cup dried pink kidney beans
• 1 cinnamon stick
• 2 black cardamon pods
• Three complete cloves
• half of teaspoon floor turmeric
• Three half of cups water

Tarka:

• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• Three inexperienced cardamon pods
• half of teaspoon fenugreek seeds
• 2 to three contemporary inexperienced chilies, seeded and finely chopped
• 1 to 2 cloves garlic, to style, minced or crushed
• 1-inch piece contemporary ginger, minced or grated
• 2 teaspoons Kashmiri or different chili powder
• half of to 1 teaspoon paprika
• half of teaspoon floor coriander
• /2 teaspoon floor nutmeg or mace
• half of teaspoon asafetida
• half of teaspoon amchoor (dried mango) powder (elective)
• small handful of dried curry leaves, crushed
• Three medium tomatoes, diced
• 1 teaspoon garam masala

End:

• 3/four cup coconut milk
• 1 tablespoon dried fenugreek leaves (methi)
• 1 teaspoon sea salt, or to style

Directions:

• Rinse the urad beans and kidney beans and soak for eight hour or in a single day in sufficient water to cowl. Drain and rinse, then switch to a big saucepan, add the cinnamon stick, black cardamon pods, cloves, and turmeric, and pour within the water. Convey to a boil, cut back the warmth to medium-low, and canopy. Simmer for 50 minutes or longer, till the beans are tender. Stir often, including extra water as essential.

• Whereas the beans are cooking, warmth the oil in a skillet over medium-high warmth. When scorching, add the cumin seeds, inexperienced cardamon pods, and fenugreek seeds, and fry for about 1 minute till the cumin seeds start to brown. Now add the chilies, garlic, and ginger and fry for an additional minute. Cut back the warmth to medium, add the chili powder, paprika, coriander, nutmeg or mace, asafetida, amchoor powder (if utilizing), and curry leaves, and stir for an additional 30 seconds till aromatic. Stir within the tomatoes and garam masala, and prepare dinner for an additional 10 to 12 minutes, stirring usually, till the combination is thickened.

• Discard the cinnamon stick and cardamon pods from the cooked beans, whisk, after which stir the tomato combination and coconut milk into the cooked beans. Simmer for an additional 15 minutes to mix the flavors, stirring often.

• Add the fenugreek leaves and salt, and stir to mix. Serve scorching with contemporary cooked basmatic rice.

Makes four to six servings