Black-Eyed Beans in Tomato-Yogurt Sauce

Source: http://srefoodblog.blogspot.com/


Ingredients:

1 tin black-eyed beans (440g)
3 medium tomatoes, chopped fine
1 mild chilli, minced (or hot chillies to taste)
1 large clove garlic, minced or grated
1 tbsp ginger root, grated
1/2 cup yogurt at room temperature, beaten lightly
2 tsp oil
2 tbsp chopped fresh coriander leaves for garnish

Spice mix:

1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp kamarkas (optional, use 1/2 tsp fennel seeds instead)

Method:

1. In a small pan, dry-roast all the seeds till they turn golden brown. Cool, then powder finely with a mortar and pestle.

2. Heat the oil in a pan and add the ginger, garlic and chillies. Fry for 30 seconds.

3. Add the tomatoes and stir, then cover and turn the heat down to medium-high, letting the tomatoes cook down to a mushy sauce.

4. Now add the yogurt one tablespoon at a time, stirring all the time to stop it from curdling.

5. When all the yogurt has been used up, add the powdered spices and stir. Then add the beans and salt to taste, stir again.

6. Let the sauce simmer on medium-low till the consistency is as thick as you want. Do not let the mixture boil on high heat.

7. Garnish with fresh coriander leaves and serve hot with rice.

NB: You can fry 1 tsp whole cumin seeds in 1 tsp oil and add that as seasoning to the hot beans, before adding the coriander leaves.

Urad Dal with Yogurt

Source:http://www.taraldalal.com/

Preparation Time : 15-20 min Cooking Time : 30 min Serves / Makes : 4-6 Ingredients: 1/2 teaspoon garlic chutney (see below) 1 cup urad dal 5 cup water 1 cup plain yogurt 1/4 teaspoon turmeric powder 1 teaspoon salt 2 tespoon fresh lemon juice fresh coriander leaves(optional) Method: For the garlic chutney, make a paste of 1(can be increased as per taste) clove garlic, very finely chopped or crushed, 1/2 t. cayenne(reb chilli powder), 1/4 t. coriander powder and 1/4 t. cumin powder. Mix 1 c. water with the plain yogurt and beat with a fork until smooth. To this add the turmeric powder and the 1/2 t. of garlic chutney. Beat again to make an evenly smooth liquid and set the bowl aside for a moment. In a medium-size pot, bring 4 c. water and the salt to a boil. While you are waiting for the water to boil, clean the urad dal under running water and drain. When the water boils, add the drained urad dal. Bring the water and dal to another boil and cook uncovered for 10 min. Stir once, cover the pot and lower the heat to between low and medium. Cook the dal for 20 min. until its grains are easily mashed when pressed between two fingers. Remove the covered pot from the heat and let stand for 10 min. Add the yogurt mixture, stir once and return the pot to low heat. Simmer for 10 more min., stirring frequently. By this time the yogurt will have combined with the dal to form a thick sauce-like mixture. Turn the heat off and stir in the fresh lemon juice. If you like, top this with some finely chopped fresh coriander leaves.