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Kidney Beans with Green Peas and a Creamy Yogurt Sauce
- 3/4 cup dried red kidney beans
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fenugreek seeds
- a handful of dried or fresh curry leaves
- 2-inch piece fresh ginger, minced
- 2 - 3 fresh green chilies, seeded and chopped
- 2 tablespoons butter or ghee
- 1 cup water
- 2 cups frozen peas
- 1 teaspoon sea salt
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 2 teaspoons chickpea flour
Directions:View on Lisa's Kitchen
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