Kenyan Nyayo Beans Curry is prepared with Indian spices and a rich onion tomato gravy.
Lentils, beans or legumes are essentials in vegetarian cooking. Beans are protein rich super foods and are high in fibre.
Few days back we stumbled across Nyayo Beans from Kenya, at our local grocery store. At first sight they looked just like pinto beans, but when I saw both together it was easier to spot the difference.
We decided to prepare an Indian style curry with the beans and the results came out fantastic! Nyayo beans have this slightly smoky taste which is so addictive!
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Kenyan Nyayo Beans Curry
Ingredients
- 250 gram nyayo beans
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ inch ginger crushed
- 2-3 green chillies finely chopped
- ½ tin plum tomatoes
- 3 tablespoon oil
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- chopped coriander leaves
- salt to taste
Instructions
- Wash and soak the beans in water overnight to hydrate them.
- Cook the nyayo beans with fresh water in a pressure cooker until tender. I cooked for 40 minutes on High pressure in the instant pot. Allow for natural pressure release.
- Stove top pressure cooker – add the soaked beans in the pressure cooker along with new water and pressure cook for 10-12 whistle or 15-20 minutes. Let the pressure cooker cool naturally.
- Stove top pan – simmer the beans in boiling and salted water for nearly 80-90 minutes or until well cooked.
- Heat oil in a heavy bottom pan, add chopped onion, garlic, ginger and green chillies and sauté till light brown.
- Add the tomatoes and spice powders and cook for 2-3 minutes or until oil separates from the sides of the pan.
- Add the cooked beans along with extra water, and simmer until the sauce thickens.
- Add chopped coriander and cook one or two minutes more.
- Serve hot with plain boiled rice, soft gujarati rotlis or paratha.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kenyan Nyayo Beans Curry
Ingredients
- 250 gram nyayo beans
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ inch ginger crushed
- 2-3 green chillies finely chopped
- ½ tin plum tomatoes
- 3 tablespoon oil
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- chopped coriander leaves
- salt to taste
Instructions
- Wash and soak the beans in water overnight to hydrate them.
- Cook the nyayo beans with fresh water in a pressure cooker until tender. I cooked for 40 minutes on High pressure in the instant pot. Allow for natural pressure release.
- Stove top pressure cooker - add the soaked beans in the pressure cooker along with new water and pressure cook for 10-12 whistle or 15-20 minutes. Let the pressure cooker cool naturally.
- Stove top pan - simmer the beans in boiling and salted water for nearly 80-90 minutes or until well cooked.
- Heat oil in a heavy bottom pan, add chopped onion, garlic, ginger and green chillies and sauté till light brown.
- Add the tomatoes and spice powders and cook for 2-3 minutes or until oil separates from the sides of the pan.
- Add the cooked beans along with extra water, and simmer until the sauce thickens.
- Add chopped coriander and cook one or two minutes more.
- Serve hot with plain boiled rice, soft gujarati rotlis or paratha.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mustard greens have broad, frilled leaves. Mustard greens have a distinct, crunchy yet tender texture. The flavour is peppery and gives off a spicy smell during cooking.
You will need:-
3 bunch mustard greens
1 bunch palak ( spinach )
2 tbsp kasoori methi ( dry fenugreek leaves )
2″ ginger piece
4-5 big fat garlic cloves
4-5 fresh green chillies
Salt to taste
1 tsp red chilli flakes
2 tbsp corn flour/maize flour
2-3 tbsp oil/ghee
1 tsp cumin seeds
1 medium onion finely chopped
1-2 dry red chillies
pinch of hing
You will need :- Makke di Roti
2 cup fine cornmeal/maize flour – light yellow colour ( not corn starch )
Boiling water
2 plastic sheets ( I used sandwich bag – cut open )
Little chapatti flour to dust
Method:- Saag Clean and wash both greens in plenty of water. Pressure cook them with garlic, ginger and green chillies and salt , cook them for 3-4 whistles. Turn off the heat and let pressure cool naturally. Place boiled bhaji in a blender and grind to a coarse paste. Once again cook bhaji in a pan on a low heat about 10-12 miutes. While cooking bhaji add corn flour little at a time and keep mixing bhaji. Now heat oil/ghee in a small pan, add cumin seeds when they splutter add hing, kasoori methi and chopped onion. Fry the onion till nice brown, add whole red chillies and chilli flakes , stir and pour over hot saag. Mix well. Serve with butter on top.
Method:- Makke di Roti Place cornmeal in a bowl, add boiling water mix with a fork and leave it to cool or till you can handle the dough. Knead the dough and make a firm dough. Not too hard. Keep the dough covered with wet cloth while preparing rotis. Take a small amonut of dough and roll into ball. Lightly dust the dough with chapatti flour. Place the ball on the one plastic sheet, and cover with another plastic sheet. Roll it out the ball with rolling pin or with your hands through plastic sheet. It should not be too thin. Cook roti on pre heated tawa or griddle. Turn it over and cook directly on a heat. Smeared with ghee or butter and serve HOT with Hot Sarnso da saag along with salad.
