June 6, 2010

BUTTERED BLACK BEANS



Printed from COOKS.COM


1 c. dried black beans
1 c. finely chopped onions
2 tbsp. finely chopped ginger root
1/2 c. canned drained tomatoes or
1/3 c. canned tomato puree
1 c. plain yogurt
1/2 tsp. ground cardamom
1 tbsp. ground coriander
1/2 tsp. red pepper
2 tsp. salt
8 tbsp. butter

FOR TADKA (perfumed butter sauce) :
2 tbsp. vegetable oil
1 1/2 tsp. cumin seeds
1 c. finely chopped onions
1/4 c. firmly packed fresh cilantro leaves

1. Put beans in a deep saucepan and cover with 4 cups of water. Bring to a boil. Turn off heat and let beans soak for 2 hours. Do not drain.2. Add all the ingredients for cooking the beans and mix thoroughly. Bring to boil, then reduce heat to low simmer. Cook, partially covered for 4 1/2 to 5 hours, stirring carefully every half hour or so.
3. When beans have finished cooking, take out 2-3 cups of cooked beans and finely puree them in a blender or food processor. Return the puree to the pan. This will give the beans a smoother, creamier consistency.
4. To make perfumed butter, heat the vegetable oil over medium heat in frying pan. Add cumin seeds. When seeds are dark brown (about 10 seconds), add onions and cook until light brown. Pour the mixture over the simmering beans. Add the cumin and cilantro leaves and mix thoroughly. Heat through and serve.

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