Mutton or Chicken with Blue Beans (Dried Peas)
This traditional Parsi dish pairs tender mutton or chicken with "blue beans"—large dried peas that are soaked overnight until plump and vibrant green. The legumes are simmered gently with the meat in a rich, reduced gravy until they are perfectly tender yet retain their shape, offering a delightful creamy texture. Finished with a layer of glistening ghee, this hearty stew creates a satisfying meal that highlights the unique flavor of the dried peas.
Ingredients
- 1/4 pound Dried blue peas (or marrowfat peas) (Originally '0| ratal' (1/4 pound). Select large grains; discard small ones as they do not soften well.)
- 1 pound Mutton or Chicken pieces (Quantity estimated based on standard meat-to-legume ratios for this cuisine.)
- 2 tablespoons Ghee (For finishing the dish.)
- 2 medium Onions, chopped (Estimated ingredient for meat base.)
- 1 tablespoon Ginger-garlic paste (Estimated ingredient for meat base.)
- 1 teaspoon Salt (Estimated quantity.)
- 4 cups Water (For soaking and cooking. Estimated.)
Instructions
- 1Sort through the dried blue peas (blue beans). Discard any small, shriveled grains as they will not soften properly during cooking; keep only the large, high-quality grains. Take 1/4 pound of these selected peas and soak them in sufficient cold water for 15 hours. They will swell to approximately 1/2 pound and resemble fresh green peas in color.
- 2Prepare the mutton or chicken. (Standard method implied: Sauté onions and ginger-garlic paste until golden, add meat and salt, and cook). Cook the meat until it is tender and the liquid has reduced so that only a little gravy remains.
- 3Once the meat is tender and the gravy is reduced, add the soaked peas to the pot. Mix gently. Place the pot on low heat (originally 'on embers') and simmer until the peas are fully cooked but remain whole and do not turn into mush. These peas can break down quickly, so watch them carefully.
- 4Continue cooking until a layer of ghee floats to the surface, indicating the dish is well-cooked and the flavors have melded. Remove from heat and serve hot.
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