1,000 Indian Recipes (209 page)

3.
Heat the oil in a medium nonstick wok or saucepan over medium heat and cook the onion-garlic paste, stirring, until well browned, about 10 minutes. Add the puréed tomato mixture and stir until all the juices evaporate and traces of oil are visible on the sides, about 5 minutes. Mix in the coriander, cumin, turmeric, paprika and fenugreek leaves, and stir about 30 seconds. Add the yogurt-water and cook, stirring continuously, until it is completely incorporated into the dish and the mixture is dry, about 2 minutes.

4.
Transfer everything to the softened beans and simmer over medium heat, about 15 minutes, to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you favor thicker sauce. (The beans will thicken as the dish cools, so add your water accordingly.) Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

Black Beans in Traditional Curry Sauce
 

Rassadar Kaalae Rajma

Makes 4 to 6 servings

Black beans, though not Indian by origin, have a remarkable affinity for the traditional bold and robust Indian flavors. Like red beans, they cook quickly in a pressure cooker, are nutritious like black chickpeas, and taste incredible with whole-wheat breads such as
chapatis
or
paranthas
, or with
basmati
rice.

1
¹
⁄
₂
cups black beans, sorted and washed in 3 to 4 changes of water

4 to 4
¹
⁄
₄
cups water

¹
⁄
₄
teaspoon ground turmeric

1 teaspoon salt, or to taste

1 (15-ounce) can tomato sauce

2 tablespoons peanut oil

1 teaspoon ghee

2 teaspoons cumin seeds

1 small onion, finely chopped

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1
¹
⁄
₂
tablespoons ground coriander

1 tablespoon ground fenugreek leaves

1 teaspoon ground cumin

1 teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₂
teaspoon ground turmeric

¹
⁄
₄
teaspoon cayenne pepper, or to taste

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1.
Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker along with the water, turmeric, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes. Add the tomato sauce and simmer over medium-low heat about 15 minutes.

2.
Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and stir until golden, about 5 minutes. Then add the ginger and garlic and stir about 1 minute.

3.
Add the coriander, fenugreek leaves, ground cumin, garam masala, turmeric, and cayenne pepper, stir about 30 seconds, and transfer to the cooked beans. Mix in the cilantro and simmer about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Curried Black-Eyed Peas

Rassaedar Lobia

Makes 4 to 6 servings

Here is a standard everyday curry, made easy with the pressure cooker, and enlivened with green chile peppers, garam masala, and yogurt.

1
¹
⁄
₄
cups dried black-eyed peas (lobia), sorted and washed in 3 to 4 changes of water

3 to 3
¹
⁄
₂
cups water

1 teaspoon salt, or to taste

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 tablespoon peeled minced fresh ginger

1 small clove fresh garlic, minced

1 fresh green chile pepper, such as serrano, minced with seeds

1 large tomato, finely chopped

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems + more for garnish

1 tablespoon ground coriander

1 teaspoon ground dried fenugreek leaves

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₂
cup nonfat plain yogurt, whisked until smooth

¹
⁄
₄
teaspoon garam masala

1.
Soak the black-eyed peas overnight in water to cover by 2 inches. Then place them in a pressure cooker along with the water and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.

2.
Meanwhile, prepare the sauce. Heat the oil in a medium nonstick wok or saucepan over medium-high heat. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, and green chile pepper and stir until golden, 30 seconds.

3.
Add the tomato and cilantro and cook, stirring, until all the juices evaporate and the mixture is completely dry, 3 to 5 minutes. Mix in the coriander, fenugreek leaves, ground cumin, and turmeric and stir about 30 seconds.

4.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Then transfer everything to the black-eyed peas and simmer over medium heat about 15 minutes to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you favor a thicker sauce. Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

Black-Eyed Peas in Yogurt Curry

Dahi ka Lobia

Makes 4 to 6 servings

Another pressure-cooked dish, I first cooked black-eyed peas this way on a day when I was completely out of tomatoes. Now I find myself torn every time I make black-eyed peas, because both alternatives are equally delicious.

1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)