(Earthy beans with Indian spices)
Ingredients:
1 cup of black beans, soaked overnight and pressure cooked (like you would do chole or rajma) with pinch of salt
1 large onion finely chopped
1 green bell pepper chopped
1 large tomato finely diced (you can also use puree)
2-3 cloves garlic paste
small piece of ginger paste
1 tsp garam masala
1 tsp amchur powder
2 tsp oil
pinch of mustard seeds, asofoetida, turmeric powder for tadka
1 tsp red chilli powder/ green chillies per your choice
Salt to taste
coriander for garnish
Method:
In a pan heat oil, give the standard tadka with mustard seeds, asofoetida and turmeric powder, add chillies and onion and bell pepper. Keep frying until the onions cook nicely. Add the tomatoes and ginger and garlic paste. After few minutes, add the cooked black beans and then add all the spices. garam masala, amchur. Add salt. Let it cook for few minutes. Garnish with fresh coriander. The dish is ready.
Can be eaten with rice, (like rajma-chawal in north india). Or with bread or chapati. You can also make this with more water and it tastes like the black bean soup from Panera bread.
By Priya Vaidya
Big Burrp! 