White Beans / Kidney Beans / Garbanzo Beans
Ingredients
½ cup
Beans
(rinse and soak in hot water for 8 hours)
3 medium
Tomatoes
(crushed)
1 tsp
Ground coriander/cumin mix
¾ tsp
Salt
(or to taste)
½ tsp
Red chili powder
(or to taste)
1 tsp
Sugar
(substitute 2 tsp gor)
¾ tsp
Garlic
(crushed)
½ tsp
Ginger
(crushed)
1 tsp
Lemon juice
⅛ tsp
Ground cloves
Green onions and coriander
(chopped for garnish)
Instructions
1
Pressure cook beans with 2 cups of water for 7 whistles (30 minutes in IP).
2
In a saucepan, heat oil on medium for tempering, add dry red chilies.
3
As it browns, add ajmo, mustard seeds and cloves.
4
Once crackled add hing and turmeric.
5
Add tomatoes, stir, and add the seasonings.
6
Cook until the tomatoes are soft and oil begins to separate.
7
Add the beans along with water, mash the beans slightly and simmer for 5 -10 minutes to incorporate the flavors.
8
Garnish, stir and remove from heat.
9
Variations: replace white beans with kidney beans or garbanzo beans.
10
Note: can add ¼ C chopped onions in white beans and red beans. Sauté then add tomatoes.
Tempering
Ingredients
2 Tbsps
Oil
2
Dry red chilies
½ tsp
Ajmo
1 tsp
Mustard seeds
3
Cloves
⅛ tsp
Asafoetida
(hing)
¼ tsp
Turmeric