Ingredients
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Amount
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Measure
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Ingredient
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| cups | Chickpeas (garbanzo beans, bengal gram), mature seeds, raw | | cups | dry lentils | | cups | soybeans | | medium (2-1/2" dia) | Onions chopped | | head, medium (5-6" dia) | Cauliflower | | cup (1" cubes) | Pumpkin, raw | | cup | Peas, frozen | | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed | | tablespoons | turmeric, ground | | tablespoons | Spices, ground cumin | | tablespoon | salt | | tablespoons | Spices, coriander ground | | tablespoons | oil, vegetable | | cups | garlic, chopped | | teaspoons | fresh ginger, grated | | tablespoons | herbs | | tablespoons | Spearmint, fresh | | cans (28 fl oz) | tomatoes, canned | | medium whole (2-3/5" dia) | Tomatoes chopped | | cups (8 fl oz) | Greek Yogurt, plain, low fat | | teaspoon | chili powder |
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Steps
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Sequence
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Step
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| 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. |
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