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250 g
2
teaspoons
1
1/2 tablespoons
1
2
cloves
1
tablespoon
1
teaspoon
1
teaspoon
2
2
2
tablespoons
2
tablespoons
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Dried beans
Salt
Ghee or oil
Large onion, finely chopped
Garlic, finely chopped
Finely chopped fresh ginger
Ground turmeric
Garam masala
Large ripe tomatoes, chopped
Fresh green chilies, seeded and chopped
Chopped fresh mint
Lemon juice
Water
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Method :
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Soak dried
beans in plenty of cold water overnight.
-
Drain, rinse
and put beans into a large saucepan with water to cover and 1 teaspoon
salt.
-
Bring to the
boil. cover and cook until tender.
-
Add more hot
water during cooking if necessary.
-
Drain and
reserve cooking liquid.
-
Heat ghee in
large saucepan and gently fry the onions, garlic and ginger until soft
and golden.
-
Then add
turmeric, garam masala, tomatoes, chilies, mint, remaining teaspoon of
salt and lemon juice.
-
Add the beans
and stir well over medium heat for 5 minutes.
-
Add 1 cup
reserved liquid, cover and cook over low heat until tomatoes and chilies
are soft and the gravy thick.
-
Serve with
rice or Indian breads as part of a vegetarian meal.
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