I use both dried and fresh fenugreek leaves (methi). The dried methi imparts a stronger flavor, while the fresh methi is mellow, and has a spinach like quality to them. Both bringing that quintessential methi fragrance along with an incredible balance of mild bitterness that works really well with the hearty beans and assertive spices.

Black eyed peas has got to be one of my favorite bean varieties! Quite an underrated bean, in my opinion. Black eyed peas, edamame and red kidney beans together make this dish hearty, healthy and so comforting!

This recipe is perfect for making ahead, and stores well in the fridge for up to a week. In fact, a day or two after making it, the beans are even more soaked in the masala, and taste even better

Ingredients:
serves 6-8
2 cups black eyed peas (I used frozen, thawed to room temperature)
1 cup edamame (I used frozen, thawed to room temperature)
1 cup red kidney beans/rajma (Canned, pre-cooked)
1 red onion, chopped
1 green bell pepper, deseeded and chopped
2 medium tomatoes, chopped
1/2 cup fresh methi/fenugreek leaves (I used frozen, thawed to room temperature)
1 tsp + 1/2 tsp coarse salt
3 tbsp canola oil
juice from 1 lime, or 1 tbsp lime juice
Spices & aromatics:
1 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp amchur/raw mango powder
2 tbsp dried methi/fenugreek leaves
6 cloves garlic, chopped
1″ piece ginger, chopped
2 tsp red chilli powder (make it 1 tsp for a mild version)
2 tsp garam masala powder

Prep: Make sure the beans are washed and thawed to room temperature

Method:

Step 1:

Heat a large heavy bottomed pan over medium heat, with 2 tbsp canola oil. Add cumin seeds, turmeric, cumin, coriander and amchur powders. Fry for a few seconds, and add in dried methi, ginger and garlic. Saute for around 30 seconds just until the garlic starts to turn golden.

Add chopped onions, and cook over medium-high heat for 5 minutes until the onions soften. Add chopped tomatoes and green bell peppers along with 1/2 tsp salt. Cover and cook for about 6-8 minutes.

Step 2:

Cook until the tomatoes have softened. Now add one cup of water. Then add all three types of beans. Also add 2 tsps garam masala, and remaining tsp of salt. Toss this all together thoroughly. Cook for about 10 minutes until a slight simmering boil.

Step 3:

Add 2 more cups of water, or just until the top of the veggies/bean mixture in the pot. Sprinkle red chilli powder and mix well.

Cover and cook over medium-high heat. Make sure this is at a simmering boil. Cook for 15 minutes.

Uncover, and check to make sure the beans are done; squeeze one between your fingers to test. They should still be whole, but fall apart tender.

Add fresh methi leaves and mix well. Bring to a boil on high heat, an cook for an additional 5-10 minutes uncovered.

Turn off heat, squeeze fresh lime juice and mix. This is now ready to eat!

Serve with fresh cilantro sprinkled on top; this is optional.

Three bean Curry is amazing served with Roti, or a grain of your choice.

I often eat them with millets or quinoa. They’re also amazing served on crispy toast, or with your breakfast oats. The options are endless :)