Dals Recipes - Punjabi Beans Recipe

Ingredients

• 250g/9 oz red kidney beans, soaked overnight

• 2.8l/5 pts/12 cups water

• salt

• 90ml/6 tbsp ghee or oil

• 1 small onion, finely chopped

• 4 cloves

• 4 peppercorns

• 2 bay leaves

• 1cm/1/2 in cinnamon sick

• 1 black cardamom pod

• 3 large cloves garlic

• 2.5cm/1 in ginger root, chopped

• 1 onion, chopped

• 45ml/3 tbsp water

• 5ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 400g/14oz canned tomatoes, chopped

• 150ml/1/4 pt/2/3 cup natural (plain) yoghurt

Garnish

• 1.5ml/1/4 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Drain the beans then place them in a large pan with the water and salt. Boil for 10 minutes then reduce the heat, cover and simmer for 1 1/4 hours until tender.

2. Meanwhile, heat the ghee or oil in a heavy-based pan and fry the onion, cloves, peppercorns, bay leaves, cinnamon and cardamom over a medium heat until golden brown. Blend the garlic, ginger, onion and water to a smooth paste in a blender or food processor.

3. Stir it into the pan and fry for a few minutes until golden brown. Stir in the coriander, cumin, garam masala, chili, turmeric and salt. Stir in the tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface.

4. Stir in the yoghurt and cook until all the liquid has evaporated. Drain the beans and add them to the pan. Cook for a further 15 minutes. Sprinkle with the garnish ingredients and serve hot with rice, chapatis and chicken.