Indian Red Beans

Ingredients

• 250 g Dried red beans (Rinse before soaking)
• 0,25 c. à café Baking soda (Helps soften the beans during soaking)
• 650 ml Water (for cooking) (Approximate amount, adjust as needed)
• 3 Whole black peppercorns (Whole, for flavoring the cooking)
• 2 Cloves (Whole)
• 1 Bay leaf
• 2 c. à soupe Vegetable oil (sunflower or canola) (For the tadka (spice tempering))
• 3 c. à café Mustard seeds
• 3 c. à café Cumin seeds (tadka)
• 3 Fresh green chili (optional) (Deseed if you prefer less heat)
• 2 Cardamom pods (Crushed)
• 2 Onion (Cut into medium dice)
• 2 Garlic cloves (Crushed or finely chopped)
• 5 g Fresh ginger (Grated)
• 1 c. à café Mild chili powder
• 0,5 c. à café Ground cumin
• 1 c. à café Coriander powder
• 200 g Canned crushed tomatoes (Preferably without added salt)
• 1 c. à café Dried fenugreek leaves (kasuri methi) (Adds a fragrance of northern India)
• 1 c. à café Salt (Or to taste)
• 10 cl Additional water (To adjust consistency during final cooking)
• Quelques brins Fresh coriander (For garnish before serving)

Instructions

1. Soaking the beans

   Place the red beans in a large bowl, cover with cold water, add 1/4 c. à café baking soda and let soak for 6 hours (or overnight).

   Time: PT6H

2. Drain and rinse

   After soaking, drain the beans in a colander and rinse thoroughly under cold water.

   Time: PT5M

3. First cooking of the beans

   Place the rinsed beans in a pot, add 650 ml water, 3 whole black peppercorns, 2 cloves and 1 bay leaf. Bring to a boil, then simmer uncovered for 25 minutes.

   Time: PT25M

   Temperature: ébullition

4. Final cooking of the beans

   Cover the pot, reduce heat to medium and continue cooking for an additional 40 minutes, adding a little water if needed, until the beans are tender.

   Time: PT40M

   Temperature: moyen

5. Drain the cooked beans

   Once tender, drain the beans and set them aside in the empty pot.

   Time: PT5M

6. Prepare the tadka (tempered spices)

   Heat 2 c. à soupe oil in a pan over medium heat. Add 3 c. à café mustard seeds and 3 c. à café cumin seeds, let sizzle for 1 minute.

   Time: PT2M

   Temperature: 180°C

7. Sauté the aromatics

   Add the 3 green chilies (optional), the 2 crushed cardamom pods and the diced onions. Sauté for 5 minutes until the onions are translucent and lightly golden.

   Time: PT5M

8. Add garlic and ginger

   Add the 2 crushed garlic cloves and grated ginger, cook for 1 minute while stirring.

   Time: PT1M

9. Add the dry spices

   Sprinkle 1 c. à café mild chili powder, ½ c. à café ground cumin and 1 c. à café coriander powder. Stir for 30 seconds to release the aromas.

   Time: PT30S

10. Add the tomatoes and fenugreek

    Pour in the 200 g crushed tomatoes, add 1 c. à café dried fenugreek leaves and salt. Mix well.

    Time: PT2M

11. Simmer everything

    Add the cooked beans and 10 cl water. Bring to a gentle boil, cover and simmer for 15 minutes over medium heat.

    Time: PT15M

    Temperature: moyen

12. Finishing and serving

    Garnish with chopped fresh coriander, remove from heat and serve hot with basmati rice or naan bread.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

45 g

Fat

5 g

Fiber

12 g