Three bean curry uses three types of beans like garbanzo beans, kidney beans and white beans. This is also a no onion-garlic recipe. The curry is prepared with cooked beans, ground tomato paste, freshly ground masala powder and coconut oil. Here you grind some beans to get a thick gravy. This curry pairs well with chapathis.
Chickpeas -1/2 cup
Kidney beans / Rajma – 1/2 cup
White beans – 1/4 cup
Tomato – 2 nos
Green chilli, crushed- 2 nos
Ginger, crushed – 1 small piece
Red chilli powder- 1/2 tsp
Cumin seeds/ Jeera – 1 tsp
Salt as needed
Coconut oil as needed
Dry roast and grind
Green cardamom – 2 nos
Black cardamom – 3 nos
Cinnamon – 1 inch piece
Cloves – 4 nos
Coriander seeds – 2 tsp
Peppercorns – 1 tsp
Wash and soak chickpeas, kidney beans and white beans for 8 hours.
In a pressure cooker, first cook chickpeas with salt for 4 whistles. Keep this aside.
Pressure cook kidney beans and white beans with salt and water for 4 – 5 whistles. Keep this aside.
Grind two big tomatoes to a fine paste. Keep aside.
Grind half cup of cooked beans. Add 1/4 cup of water to the ground beans. Keep this bean paste side.
Heat oil in a pan, splutter cumin seeds. Add crushed green chilli and ginger. Saute well. Add tomato puree and saute well on low flame for 10 minutes. When the water is all dried out and the gravy is thickened, add cooked beans with water. Mix well. Add ground masala powder, ground beans paste, and salt. Cook for another 5 minutes or until the curry becomes thick. Now turn off the stove. Pour 1 tsp of coconut oil over the curry. Sprinkle chopped coriander leaves. Serve hot with chapathi.