We ate this with Chapatis. I can imagine this particular dish going very well with rice.
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
- 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.