Borlotti bean and chickpea casserole

4 servings Prep: 20 mins, Cooking: 45 mins
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A rich and spicy vegetarian Indian dish.

By Food24 March 05 2013
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Ingredients (18)

400 g chickpeas — soaked or tinned
400 g borlotti beans — soaked or tinned
1 tsp turmeric — ground
1 tsp garlic — cloves, minced
1/4 tsp asafoetida
1 tsp fresh ginger — minced
1 onion — chopped
1 green chillies — chopped
400 ml coconut cream
60 ml ghee
tempering:
1 tsp mustard — seeds
1 tsp fennel — seeds
1 tsp cumin — seeds
1 curry leaves — fresh
150 ml ghee
TO SERVE:
150 g spinach
2 Tbs coriander — chopped
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Method:

Dry Bean Method: Soak the beans and chickpeas separately overnight, in 6 cups of cold water. Rinse and discard water.

Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. DO NOT ADD SALT.

Drain reserving some of the cooking liquid. Heat Ghee in a sauce and sweat the onions until soft and translucent. Add a pinch of salt.

Add the garlic, ginger, chilli and turmeric and heat through. Now add the beans and chickpeas and asafoetida and then the coconut cream. Simmer to reduce the cream.

Meanwhile heat up the ghee and once smoking, add the mustard seeds, allow to crackle and then add the remaining spices.

Pour tempering spices and ghee into Chickpea and Borlotti beans and finally toss in the spinach to wilt.

Add some chopped coriander and season to taste with salt.

Reprinted with permission of The Food Network and Reza Mahammad. Follow @RezaMahammad.
 



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