Spicy Hyacinth Bean Stew Recipe

Ingredients with Measurements:
- 1 cup dried hyacinth beans
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Special equipment needed:
- Pressure cooker

Step-by-step instructions:

1. Rinse the hyacinth beans and soak them overnight in water.

2. In a pressure cooker, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

3. Add the minced garlic and grated ginger and sauté for another minute.

4. Add the cumin powder, coriander powder, turmeric powder, paprika, and red chili powder. Stir well and cook for another minute.

5. Drain the soaked hyacinth beans and add them to the pressure cooker. Stir well to coat the beans with the spices.

6. Add the vegetable broth and canned diced tomatoes. Stir well and season with salt and pepper to taste.

7. Close the pressure cooker and cook on high pressure for 20 minutes.

8. Once the cooking time is done, let the pressure release naturally.

9. Open the pressure cooker and stir the stew. If it's too thick, add some water to thin it out.

10. Serve hot, garnished with fresh cilantro leaves.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- High pressure on the pressure cooker
Serving size:
- 4 servings

Nutritional information:
- Calories: 235
- Fat: 7g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g

Substitutions for ingredients:
- You can use any type of dried beans instead of hyacinth beans.
- You can use chicken broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned diced tomatoes.

Variations:
- You can add diced potatoes or carrots to the stew for extra texture.
- You can add some coconut milk for a creamier stew.
- You can add some chopped spinach or kale for extra nutrition.

Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have a pressure cooker, you can cook the stew in a regular pot for 1-2 hours until the beans are tender.
- Adjust the amount of spices according to your taste preference.

Storage instructions:
- Store the leftover stew in an airtight container in the fridge for up to 4 days.

Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
- Serve the stew in individual bowls, garnished with fresh cilantro leaves.

Garnishes:
- Fresh cilantro leaves

Pairings:
- Serve the stew with some crusty bread or rice.

Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this stew.

Troubleshooting advice:
- If the stew is too thick, add some water or broth to thin it out.

Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.

Food history:
- Hyacinth beans are a popular ingredient in Indian cuisine, where they are often used in stews and curries.

Flavor profiles:
- This stew is spicy, savory, and aromatic, with a rich and hearty texture.

Serving suggestions:
- Serve this stew as a main course for a vegetarian dinner.

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Taste: Spicy, Savory, Earthy, Aromatic