|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | cups | Chickpeas (garbanzo beans, bengal gram), mature seeds, raw | 2 | cups | dry lentils | 2 | cups | soybeans | 8 | medium (2-1/2" dia) | Onions chopped | 1 | head, medium (5-6" dia) | Cauliflower | 1 | cup (1" cubes) | Pumpkin, raw | 1 | cup | Peas, frozen | 4 | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed | 2 | tablespoons | turmeric, ground | 2 | tablespoons | Spices, ground cumin | 1 | tablespoon | salt | 2 | tablespoons | Spices, coriander ground | 3 | tablespoons | oil, vegetable | 1/4 | cups | garlic, chopped | 5 | teaspoons | fresh ginger, grated | 10 | tablespoons | herbs | 10 | tablespoons | Spearmint, fresh | 2 | cans (28 fl oz) | tomatoes, canned | 6 | medium whole (2-3/5" dia) | Tomatoes chopped | 2 | cups (8 fl oz) | Greek Yogurt, plain, low fat | 1 | teaspoon | chili powder |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Soak the legumes for 8 hours, then boil for 1/2 an hour in fresh water. Drain, cover in cold water and set aside. | | 2 | blend onions,mint, basil, garlic and ginger until smooth. | | 3 | In a large pot, heat oil on medium, then add onion mixture and cook for 5 minutes. | | 4 | Combine spices, including 2 tbsp Garrum Marsala with salt, and add to the cooking onions. mix well. This will form a thick paste. | | 5 | add tomatoes, tinned and fresh to the pot, and cook until heated. Add water if required. | | 6 | Add potato and pumkin, and simmer for 15 minutes. | | 7 | Add chopped cauliflower and simmer for 5 minutes. | | 8 | Add legumes and frozen peas, and simmer for 5 minutes. | | 9 | Stir through yogurt and bring back to a simmer but do not boil. | | 10 | serve hot over rice, cous-cous or bulgar. |
|
