WITN - Recipes - Recipes

"India" - Black beans in a spicy tomato broth

By: Jeff Yourdon from Lenoir Community College
By: Jeff Yourdon from Lenoir Community College

Ingredients

2 cups dried black beans

1 large onion, peeled and coarsely chopped

4 cloves garlic, peeled and minced

a 2 inch piece of ginger peeled and minced

3 tbls ghee

1/2 tsp tumeric

1/2 tsp - 1 tsp cayenne

1 tsp coriander, toasted and ground

2 bay leaves, torn into pieces

1 tsp salt

2 tsp vegetable oil

1 1/2 cumin seeds

1 tsp brown mustard seeds

1/2 tsp ground asafetida

1 16 ounce can chopped tomatoes w/juice

1 tsp garam masala



garnish: 1/4 cup fresh cilantro, chopped

Directions

- soak beans in 4 cups water at least 8 hours

- drain beans and rinse

- place beans in a dutch oven or rondeau

- add onion, garlic, 1/2 of the Ghee, turmeric, cayenne, coriander, bay leaves, salt and 4 cups cold water.

- in a small skillet heat oil over medium high heat, when hot add the cumin, mustard seeds and asafetida. Let sizzle and pop about 30 seconds.

- remove from heat and pour into the bean pot. Stir the mixture to blend and bring to a boil over high heat.

- reduce heat to low, cover and simmer 30 minutes.

- remove the lid, add the tomatoes and return to a boil. Reduce heat to low and simmer uncovered until the beans are soft, about 25 - 30 minutes.

- if needed add a little more water to help cook beans!!! Only if the beans are still tough!!

- stir in the garam masala and cook for another 5 minutes. Mix in the remaining ghee and serve garnished with cilantro.



Serves 8
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