| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Veg03 |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Bengal beans; rinsed and drained |
| 4 |
oz |
Ghee |
| 4 |
oz |
Cooking oil |
| 1 |
md |
Onion |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Fresh ginger |
| 1 |
ts |
Coriander seed |
| 1 |
ts |
Fenugreek seed |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
Wash the Bengal beans well in plenty of water, put into a saucepan
and add just enough water to cover them. Bring to the boil, reduce
the heat and cover the saucepan with a tight-fitting lid. Simmer
gently until the beans are just starting to become tender adding more
water if necessary.
Heat the ghee or cooking oil in a heavy saucepan. Peel and finely
slice the onion, garlic and ginger and fry them until they soften.
Then add the coriander and fenugreek seeds and continue to cook for a
further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir
well for another minute.
Drain the water from the beans and add the beans to the saucepan,
turning well to ensure they are well coated with the spice mixture.
Pour on the vinegar and continue to dry fry until the beans are
completely cooked through.
Per serving: 346 Calories; 38g Fat (96% calories from fat); 1g
Protein; 3g Carbohydrate; 48mg Cholesterol; 97mg Sodium
NOTES : Bengal beans = Lentils.
Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.
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