15 Bean Curry

Ingredients:

15 bean 1 cup ( I got the 15 bean pack from Walmart which contains 15 different varieties of beans- Northern bean, pinto bean, large lima bean, yellow bean, baby lima bean, garbanzo bean, green split pea, kidney bean, cranberry bean, small white bean, pink bean, small red bean, yellow split pea, white kidney bean, black bean)
Coconut (grated) ½ cup
Onion medium size 1
Tomato medium size 1
Red chilli powder ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Green chillies 3-4
Tamarind grape size
Ginger small piece
Garlic 3-4 cloves
Cashew 3-4
Clove 2
Cinnamon small piece
Peppercorn 2-3
Poppy seeds ¼ tsp
Cumin seeds ¼ tsp
Mint leaves (chopped) ½ cup
Cilantro/Coriander leaves (chopped) ½ cup
Salt
Oil
Water

Method:

1. Wash and soak the beans overnight.

2. Soak the tamarind in little water and filter it.

3. Pressure cook the soaked beans with little salt and water. (4-5 whistle)

4. Heat oil in a frying pan add cloves, cinnamon and peppercorns. Add cashews and cumin seeds fry them. Add split green chillies fry them. Add chopped ginger, garlic and onion fry them till transparent. Add poppy seeds. Add chopped mint. Add red chilli powder, coriander powder and turmeric powder. Add grated coconut and fry. Finally add chopped coriander leaves. Mix well and switch off the stove. Let it cool. Grind them into smooth paste with tamarind water.

5. Heat oil in a pan, add cumin seeds. Pour the ground paste, add ½ cup water and little salt. Let it boil. Once it starts boiling add chopped tomato and cook for few minutes. Add cooked beans and cook for 5 minutes in low to medium heat.

6. 15 bean curry is ready. It goes well with Poori, Chapati, Roti and Rice.