Spicy Kidney Bean and Chickpea Stew | Lisa's Kitchen
- 1/2 cup dried chickpeas
- 1/2 cup dried kidney beans
- 2 tablespoons ghee, butter or oil
- 1 teaspoon panch phoran (see below)
- 1 small onion, finely chopped
- 1-inch piece fresh ginger, peeled and finely chopped
- 1 clove garlic, minced
- 3 - 4 fresh chilies, seeded and finely chopped
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon amchoor powder (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon asafetida
- 2 dried whole red chilies, broken into bits
- 1 medium tomato, finely chopped
- 1 1/2 teaspoons sea salt
- a few handfuls of dried curry leaves
- 2- 3 tablespoons fresh parsley, chopped, for garnish
