This recipe goes well with for instance plain rice or mashed potatoes.
The ingredients are fit for about two portions.
- 1 Cup brown beans.
- 1 Bell pepper.
- 1 Large or 2 small tomatoes.
- 2 Spoons ghī or sesame oil.
- 1 Teaspoon grated ginger.
- ⅛ Teaspoon bay leaf powder.
- ¼ Teaspoon cumin powder.
- ¼ Teaspoon ajwain powder.
- ¼ Teaspoon fennel powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- ¼ Teaspoon garam masala.
- 1 Spoon coriander leaves.
- ¾ Teaspoon salt.
- Soak the brown beans for about 12 hours and drain them.
- Cook the brown beans in fresh water until done. Drain them and keep them on a very low flame warm without burning.
- Blend the tomatoes until smooth and cut the bell pepper.
- Heat the ghī / sesame oil.
- Add the ginger, bay leaf, cumin, ajwain, fennel, tumeric and coriander and fry them for a few seconds.
- Add the bell pepper and fry for a few seconds.
- Add the tomatoes and garam masala and cook untill the tomato sauce is and bell pepper are done.
- Add the brown beans and stirr the whole.
- Put the heat low and add the coriander leaves and the salt.