This recipe is a super comforting, mess-free, one-pot and high-protein dish with flavours of Kerala. It’s a stew made with white beans, plenty of spices and a wee bit of yoghurt. You also get onions, curry leaves, and other aromatic spices. It’s perfect for vegetarians or anyone seeking a plant-based, protein-packed meal.
Ingredients
UNITSIngredients
For the beans:
15 oz canChickpeas (washed and drained)
¼ cupShelled pumpkin seeds (soaked for at least 15 minutes in war
For the spices:
1 tspFennel seeds
2 tspWhole coriander seeds
6Black peppercorns
For the stew:
2 tspOil
1 cupChopped onion
¼ cupChopped shallots (or use more onion)
2Green chillies (sliced into 1-inch and slit or julienned)
10Curry leaves (fresh, frozen, or dried)
1 tbspGinger-garlic paste (or minced ½ inch ginger and 3 garlic cl
Soak the pumpkin seeds in warm water for at least 15 minutes if you haven’t already. Drain and set aside. Drain the white beans (or chickpeas) and keep them ready – if using cooked beans, measure out 1½ cups.
Description - Step 2
Toast and grind the spices
Heat a small skillet on medium heat. Add fennel seeds, coriander seeds, and black peppercorns. Dry toast until the fennel seeds change colour and the spices release a strong aroma. Transfer to a spice grinder and grind into a coarse powder. Set aside.
Description - Step 3
Make the stew base
Heat oil in a large skillet on medium heat. Add the chopped onions, shallots, green chillies, curry leaves, and a pinch of salt. Sauté until the onions turn golden brown. Add small splashes of water if needed to prevent burning and to help the onions cook evenly.
Description - Step 4
Add aromatics and seasoning
Add the ginger-garlic paste, turmeric, cayenne, and soy sauce. Stir well and cook for about a minute until fragrant.
Description - Step 5
Combine the beans, seeds, and spices
Add the drained beans, soaked pumpkin seeds, and the ground spice mix from Step 2. Season with salt and mix everything thoroughly.
Description - Step 6
Simmer the stew
Pour in ½ cup of water (or more, as needed) and the lemon or lime juice. Cover the skillet and let it cook for 8-10 minutes. Remove the lid, stir in the non-dairy yoghurt, and simmer for another minute. Adjust the seasoning and water to your preferred consistency.
Description - Step 7
Garnish and serve
Turn off the heat, add your garnishes and serve hot with bread or rice.
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Indian
Intermediate
Main Course
