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Spinach Legume Stew

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I worked off of this recipe, but substituted frozen fenugreek leaf for half the spinach because I had it available and I’m very fond of fenugreek leaf.

What I enjoyed about this recipe was that it gave me the opportunity to use so many different varieties of legume.

Of course most of the colour didn’t survive the cooking. Still, even with the limitation that I choose small, quick-cooking legumes, I included 10 varieties.

I used (from left to right) shelled urid dal, chana dal, moth beans, mung beans, cow peas, horse gram, yellow split peas, green split peas, beluga lentils and red lentils.

 

One response »

  1. Pingback: Bonus post: What I Eat (Vegetarian Lunch) | TMI Food

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