Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a frying pan over a medium heat and, once hot, sizzle the mustard seeds, cumin seeds and curry leaves for a few seconds until they start to pop. Add the asafoetida and tomatoes, and cook for 10 minutes until the tomatoes start to break down and the oil starts to rise around the sides of the pan.
Add the ground spices and cook for 1-2 minutes, then add the beans and 150ml of water. Season well and simmer, uncovered, for 5-8 minutes or until the beans are tender and the sauce has thickened. Season well before serving with rice or dahl.