1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Heat the oil in a saucepan.
Add mustard seeds. As soon as mustard seeds start popping, stir in ginger paste, garlic paste, and tomato.
Add dhana jeera powder, turmeric, chili powder, cumin, salt, and tomato paste.
Add 1/2 of the water and stir for 2 minutes.
Add all three beans, corn, and the remaining water.
Let simmer for 10 minutes then remove from the heat.
Add lemon juice and garnish with cilantro. Enjoy!
1. If using canned beans, drain the water from the can and rinse the beans thoroughly to remove the excess salt
6 servings
1 cup (244g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content