Mixed beans in a creamy gujarati style gravy

Well, here I was browsing through Trupti's,
beautiful blog, when I came across her recipe for Makai Chevdo, sweet corn simmered in milk and spices. I usually have more corn than I know what to do with but not last weekend. So, I started looking for what I could substitute, I found green peas, baby lima bean, and white kidney beans. So I figured since I like them all why stop at one of these ingredients. I did add a tomato and some sugar since I figured none of the above had the sweetness that corn had. My kids loved the idea so I also have since made a tofu-corn variation. Try the recipe as is or my variation, this is simple nutritious comfort food at its best.

Mixed Beans in a creamy gujarati style gravy

Serves 4

Ingredients

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/8 tsp asafetida
1/2 cup mixed dry baby lima and white kidney beans ( I cook these in a crockpot till soft)
1 cup frozen peas
2 green chillies finely chopped
1 tsp salt
1.5 tsp brown sugar
1 cup milk
1 cup water
2 limes

To garnish

Cilantro leaves

Method of Preparation

1. Heat the oil, add the mustard and cumin seeds and cook till they crackle.
2. Add the asafedtida followed by the beans and peas and cook for 5 minutes.
3. Mix in the chillies, salt, and sugar with the milk and water and simmer for 15 minutes.
4. Squeeze the lime over the beans and garnish with cilantro and enjoy.