INGREDIENTS
5 cups
water
3 cups
kidney beans 2 - 15.5 ounce cans
1 cup
sub mung beans
6 cloves
garlic
2 tbsp
ginger
3 tsp
ground cumin
1 1/2 tsp
chili powder
1 tsp
ground cardamom
1 tsp
ground turmeric
1/4 tsp
ground nutmeg
1/4 tsp
ground mustard
1/2 cup
cashew creamer
2 tsp
tomato paste
2 tsp
ginger
1 tsp
garam masala
1 serving
salt
1 serving
cilantro