Sukhe phalli kari

Sukhe phalli kari

Curried dried beans

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Make this curry with Bengal peas, chickpeas, French beans, butter beans or any favourite variety of dried beans.

Ingredients

Quantity Ingredient
250g dried beans
2 teaspoons salt
1 1/2 tablespoons ghee or oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 teaspoon ground turmeric
1 teaspoon Garam masala
2 large ripe tomatoes, chopped
1-2 fresh green chillies, seeded and chopped
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice

Method

  1. Put the dried beans in a bowl with enough water to cover and leave to soak overnight. Rinse well and drain.
  2. Put the beans into a large saucepan with enough fresh water to cover and add 1 teaspoon of the salt. Bring to the boil, cover, and cook until tender. Add more hot water during cooking if needed, to keep the beans submerged. Drain and reserve the cooking liquid.
  3. Heat the ghee in a large saucepan over medium heat. Add the onion, garlic and ginger and cook until soft and golden, then add the turmeric, garam masala, tomato, chilli, mint, remaining salt and the lemon juice. Add the beans and stir well over medium heat for 5 minutes. Add 250 ml of the reserved cooking liquid, cover, and cook over low heat until the tomato and chilli are soft and the sauce has thickened. Serve with rice or Indian breads as part of a vegetarian meal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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