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Mixed Indian beans curry and rice served in a white bowl with lime wedges and chutney

Indian Mixed beans curry

Indian Beans Curry is a delicious mixed beans curry made by cooking five types of beans in an onion-tomato gravy flavored with Indian spices. This easy beans curry is both vegan and gluten-free.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 5 people
Calories 275kcal


  • 3/4 cup dried whole black lentil (sabut urad dal)
  • 1/4 cup dried kidney beans rajma
  • 1/4 cup dried chickpeas chole
  • 1/4 cup dried whole Bengal gram Kale chane
  • 1/4 cup dried black-eyed peas lobia
  • 1 large red onion
  • 5-6 cloves of garlic
  • 1/2 teaspoon roughly chopped ginger
  • 1-2 green chilies
  • 2 medium-sized tomatoes
  • 1/4 cup coriander leaves finely chopped
  • Juice of 1/2 a lime adjust as per taste
  • 1/2 teaspoon cumin seeds
  • 3-4 black pepper corns
  • 1-2 cloves
  • 1 bay leaf
  • 1 small stick of cinnamon
  • 1/2 tbsp coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon red chili powder adjust as per taste
  • Salt as per taste
  • 1 tbsp cooking oil of your choice Non-vegans may also use ghee
  • 6 cups water


  • Mix all the beans, wash nicely and soak in water for at least 7-8 hours or overnight. In the morning put all the soaked beans in a pressure cooker with water and salt. Cook on medium flame till 6-7 whistles or till the beans get cooked without losing their shape.
  • Put the onion, garlic, and ginger in a grinder to make a paste. Take out the paste in a bowl and keep aside. In the same grinder, add the tomatoes and green chilies, make a paste and keep in a separate bowl.
  • Heat oil in a pot. Add the Bay leaf, cinnamon stick, peppercorns, cloves, and cumin seeds. Saute for a few seconds or till the spices become fragrant.
  • Add the onion paste and fry till it becomes golden brown. Keep on stirring in between and every time when you feel that it's sticking to the bottom add around 2 tablespoons of water and continue cooking.
  • Mix all the dry spices except garam masala with 2 tablespoons of water and add to the pot. Saute for a few seconds.
  • Next, add the tomato paste. Cook for around 10-12 minutes, till tomatoes, get nicely cooked and change their color.
  • Finally, add the cooked beans along with the water in which it's cooked to the pot. Add chopped coriander leaves and garam masala. Simmer on low flame for 5-6 minutes and then switch off the gas.
  • Squeeze in some fresh lime juice, garnish with chopped coriander leaves and serve the beans curry with rice or roti.


  1. You can use any combination of beans available to you.
  2. Though I would recommend using either a pressure cooker or an instant pot to make this dish. If you don't have either of them, cook it in a normal heavy-bottomed pot. It will take 1:30 to 2 hours to get cooked in a normal pot.


Calories: 275kcal | Carbohydrates: 44g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 537mg | Fiber: 12g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 5mg