Pinto Beans Toge

Winter is such a sad time for a vegetable lover like me. There are very few great looking produce in the super markets. So this is the time of the year that I end up buying all kinds of beans and lentils. This past week I got a big bag of Pinto beans. They looked good and they ended up in my Toge. The toge was rich and creamy and very rich even though there was hardly any added fat.
We ate this with Chapatis. I can imagine this particular dish going very well with rice.

We will need,

Pinto Beans 1 cup
Turmeric a pinch
Hing a generous dash
Coconut oil / peanut oil 1 tbsp
Mustard seeds 1/4 tsp
Onions 1 large
Tomatoes 2 medium
Garlic 2 cloves
Dhania powder 2 tsp
Red chilli powder 1 tsp (more if preferred spicy)
Jeera Powder 2 tsp
Green chillies 2 
Salt to taste
Lemon juice to taste

Method:
  •  Pick and clean the pinto beans. Wash it in multiple changes of water. Soak it in a wide mouth bowl with  plenty of water overnight. 
  • Drain the pinto beans place it in a pressure cooker along with 2 cups of water, hing and turmeric. Cook till the beans are soft. (As my mom tells me, its  belly should be soft enough to squeeze). Set it aside.
  • Heat oil in a thick bottom pot. Throw in the mustard seeds. 
  • Once the seeds splutter, throw in the onions. Cook till the onions are deep brown in colour. Keep stirring making sure they do not burn.
  • Once the onions are brown, throw in the garlic and cook for a minute or so just to get the garlic warmed up a bit. 
  • Throw in all the powders. Stir the mixture and cook for a few minutes till the spices are aromatic. 
  • Throw in the tomatoes along with all their juices. Pick up the masala and onion bits from the bottom of the pot. 
  • Add a little water if the spices are burning. Cook till the tomatoes are mushy and the spices have come together. 
  • Pour the beans along with the water into the Masala. Bring it to a boil and simmer for a few minutes.
  • Adjust salt and lemon. Throw the green chillies slit length wise. Cover and remove from heat. Serve warm with rice or roti.

9 comments:

Akila said...

Looks great Event: Dish name starts with Q till Feb 28th

Priya said...

Wat a nutritious and healthy food..

radha said...

Looks delicious. Like the 'belly should be soft... ' a nice description .

Vanamala Hebbar said...

oh nice & delicious

The Omnivore said...

I totally agree about the winter lack-of-vegetable depression. Bookmarking this one, though, as it seems like the perfect cure!

R Sudhir Kumar said...

The name for this dish? Toge? Which part does this come from?

Beena.stephy said...

Healthy dish. First time your blog am following u .Glad if u will follow me back

Uj said...

I love beans and look for new ways to cook with them. Book marking this.Looks delicious.

Kannada Cuisine said...

@Sudhir,

Well, Toge is a dish made of dried avarebele. Very much what my grandmother would make from ages ago. I never liked it much always found it smelly and rather too strong for my taste. I should have that recipe also on this blog.