I find Cranberry beans showing at my local grocers around this time of the year, although I have no idea how fresh produce like this turns up during winter (or maybe I do, but my greed for anything so green over rides my concern about the carbon footprint it leaves being transported from where ever on earth it originally grew), its always a treat to use these gorgeous crunchy little beans in lieu of soaking dried beans and cooking them for hours to an end (or even worse, open up a can). Call it a prelude to spring! For a change instead of mechanically reaching out for the spices in the pantry, I opted for the all fresh, green ingredient route (all except for the turmeric, used for a bit of color). Although I could have shopped around for the fresh roots, it was not exactly feasible, given I wanted to have this for lunch in an hours time. It can be quite exciting to make something with all fresh ingredients even if you are constantly stopping yourself from reachin
Global Palate, Indian Perspective!