4-6 people
Average: 3.4 (10 votes)


3 tbsp oil
1 tbsp ajwain
1 large onion, chopped
2 tbsp ginger, minced
6 cloves garlic, minced
½ kg mixed beans, soaked overnight (this can include kidney beans, black-eyed beans, chickpeas, soy beans, mung beans, green beans, black beans, white beans, and red beans)
½ tbsp Turmeric
1 tbsp cumin powder
1 tbsp cinnamon powder
1 litre good quality chicken stock
4 tomatoes, chopped
Salt – as per taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a large pot, heat the oil and fry ajwain until they turn a brown-red colour. Add the chopped onion and fry until they turn golden brown.

Add the pre-soaked mixed beans and sauté briefly before adding the ginger and garlic. Stir in turmeric, cumin and cinnamon powder and let sit for a couple of minutes. Pour in the chicken stock and let simmer for about 30 minutes.

Just before serving, add the chopped tomatoes and salt to taste.