Brown Beans, Bell Pepper and Tomatoes

  • Title: Devanna, Brown Beans, Bell Pepper and Tomatoes.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: © 2021 Arvindus, all rights reserved.
  • Index: 202101011.
  • Edition: html, first edition.

This recipe goes well with for instance plain rice or mashed potatoes.


The ingredients are fit for about two portions.

  • 1 Cup brown beans.
  • 1 Bell pepper.
  • 1 Large or 2 small tomatoes.
  • 2 Spoons ghī or sesame oil.
  • 1 Tea spoon grated ginger.
  • ½ Tea spoon chopped chili pepper (optional).
  • ⅛ Tea spoon bay leaf powder.
  • ¼ Tea spoon cumin powder.
  • ¼ Tea spoon ajwain powder.
  • ¼ Tea spoon fennel powder.
  • ½ Tea spoon tumeric powder.
  • ½ Tea spoon coriander powder.
  • ¼ Tea spoon garam masala.
  • 1 Spoon coriander leafs
  • ¾ Teaspoon salt.


  • Soak the brown beans for about 12 hours and drain them.
  • Cook the brown beans in fresh water until done. Drain them and keep them on a very low flame warm without burning.
  • Blend the tomatoes until smooth and cut the bell pepper.
  • Heat the ghī / sesame oil.
  • Add the ginger, chili, bay leaf, cumin, ajwain, fennel, tumeric and coriander and fry them for a few seconds.
  • Add the bell pepper and fry for a few seconds.
  • Add the tomatoes and garam masala and cook untill the tomato sauce is and bell pepper are done.
  • Add the brown beans and stirr the whole.
  • Put the heat low and add the coriander leafs and the salt.