Monday, 22 November 2021

Indian beans and mushrooms

 This Madhur Jaffrey recipe can be found here.

I cannot abide pieces of  broken cinnamon stick in my mouth so I exchange that for 1/4 tsp - 1/2 tsp ground cinnamon.

I also didn't have black eyes beans/peas so exchanged them for pinto beans. I soaked those overnight, boiled for 10 minutes then simmered until cooked. They were strained discarding the water and used I then 1 1/4 pints of stock (2 cubes) in the recipe. Anymore than that and we find it too sloppy. Finally it was thicken with 3 tablespoons tomato puree and served on a bed of rice:

We had enough for two more servings (for us both), which have been frozen.


  1. What an interesting meal. I think this could be something that Harvey would enjoy.

    Thanks for sharing your method of making them.

    God bless.

  2. Thank you for this. I always use ground cinnamon too, unless it is something that can be strained. xx


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