Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced yellow onion
  • 1 jalapeno (seeded, stemmed, and diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon fenugreek
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground ginger
  • 3/4 cup dry adzuki beans (soaked overnight)
  • 1 quart vegetable broth
  • 1 8-ounce can tomato sauce
  • 1 1/3 cup mung beans
  • 1/2 cup half-and-half*
  • 3 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish with cilantro

Instruction

  • Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; saute until onion begins to soften, about 5 to 7 minutes.
  • Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.
  • Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium low and cook uncovered for 45 minutes.
  • Add the mung beans to the pot and allow to cook for another 45 minutes.
  • Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.
  • Optionally garnish with cilantro.
  • Serve with rice and/or Naan bread.