Harvested Field Bean Stew from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala
These beans are called harvested field beans. They are split and dried. Once they are cooked they have a creamy, nutty and slightly bitter, yet not unpleasant taste. Besides the variety of spices, ...
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Ingredients
- 2 unripe mangoes, peeled and roughly chopped
- 2 green chillies
- 2 cups Vaal daar, washed and soaked
- 2 cups chopped onion, fried
- 2 tbsp jaggery
- 3 cups water
- 2 tbsp oil
- ¾ cup coconut shreds finely ground; or desiccated coconut
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1½ tsp salt
- ¼ tsp turmeric powder
- 1½ tsp cumin powder
- 1½ tsp red chilli powder
- ½ cup tomato, pureed
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