Kidney beans 1/4 cup
Kabuli Channa/ Garbanzo 1/4 cup
Organic cold pressed Coconut oil 2 tbsp (yeah! I found it in Costco and love it)
Garlic 3 cloves
Onion 1 medium (chopped)
Zucchini 1 small diced (organic too)
Carrots 1 small diced (organic)
Bay leaf 1
Shitaki Mushrooms 1 pack (stalks discarded)
Button Mushrooms 1 Pack
Tomatoes 4 medium chopped
Sun dried tomatoes 2 tbsp (chopped)
Green chillies slit
Jeera powder 1 tsp
Red Chilli powder 1/2 tsp
Turmeric 1/4 tsp
Salt and Sugar to taste
- If using the dried beans, soak overnight and pressure cook till soft. It can also be quick soaked. Bring the beans in plenty of water to a roaring boil and turn out the heat, sit for an hour and then pressure cook till tender. I usually cook a giant batches of beans and freeze them in multiple bags.
- Heat oil in a thick bottomed pot. Throw in the garlic and cook till the garlic is golden brown.
- Throw in the onion and saute till pale in colour. Throw in the bay leaf and green chillies, saute.
- Throw in the zucchini, carrot and saute till they look tender. Throw in all the dry spices. Saute them till the spices are fragrant about 5-6 minutes.
- Throw in the tomatoes and all their juices. Pick up bits at the bottom i.e de-glazing the toasted spices.
- Add about a cup water if the mixture is dry.
- Once the mixture comes to a boil throw in the mushrooms, sun dried tomatoes and the beans. Adjust salt and simmer till the flavours combine about 30-45 minutes.
- Add a generous pinch of sugar and lime juice if preferred.
- Serve warm with Avocados, cheese and a dollop of yogurt or sour cream.