This South Asian–inspired stew gets its lusciousness not from dairy or coconut milk, but from mashing some of the beans into the broth as they cook. The mustard and cumin seed tadka balances the brightness of the lime and the ginger with layers of earthiness and brings additional richness to every spoonful.
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What you’ll need
Dutch Oven
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Citrus Juicer
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Small Saucepan
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Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes.
Step 2
Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–20 minutes.
Step 3
Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves.
Step 4
Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
Step 5
Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove tadka from heat.
Step 6
Divide beans and greens among bowls and top with tadka and cilantro.
