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Butternut Stew





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    Legumes
  • Rinse legumes and drain
  • Combine dry spices and bay leaf for the legumes in a small bowl
  • On a plate, make separate piles for each of the seasoning ingredients, except the butter and oil
  • Heat 1 to 2 tablespoons fat in a large saucepan over medium heat
  • Add ginger and chili peppers and sauté until softened
  • Add dry spices and minced garlic - stir immediately and toast about 2 minutes
  • Add legumes and 2 1/2 cups water
  • Bring to a boil, cover and reduce heat - simmer until cooked but not dissolved - about 35-40 minutes
    Vegetables
  • Add vegetables and additional 1 cup water
  • Return to boil, reduce heat and simmer until vegetables are just cooked
  • Taste and add salt if desired - remove from heat
    Seasoning
  • In a small skillet, melt ghee or butter in oil over medium-high heat
  • Add the mustard seeds and cook about 1 minute
  • Add cumin and cook until it darkens slightly
  • Add onion and cook for several minutes until brown
  • Add garlic, lemon juice or sumac and coriander or parsley
  • Remove from heat and pour over the stew

    This can be served in bowls as a stew or with brown basmati rice.

    *Turmeric once ground has a very short shelf life. It is a beneficial spice with curcumin as a primary constituent. It is a powerful anti-inflammatory and a liver detoxifier as well as having antiseptic and antibacterial properties. However, it needs to be fresh to be beneficial. Rather than purchasing it pre-ground, you can purchase fresh turmeric in some areas or online it is available in dried fingers, which can easily be grated as needed. Turmeric Health Benefits info.

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