Vegetarian Meal Ideas

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Servings:  6

Ingredients:

Directions:

1. Wash the beans, rinsing 3 or 4 times until the water runs off clear. Soak overnight or for at least 6 hours in 4 cups of water.
2. Put the beans and the soaking water in a pressure cooker and heat until the pressure weight begins to dance. Lower the heat (3) and let it cook for about 10 minutes. Then release the pressure and open it up.
3. In a pot, heat up the oil to a medium heat (4) and add in the onion. Sauté the onions until they are translucent. Reduce the heat to medium low (3) and add in the ginger, chili and garlic. Cook a little more.
4. Add in the tomato puree and the remaining spices. Sauté for about 15 minutes until cooked and blended into a paste. The oil will start to separate. Add a little water if needed to keep from sticking. You can use some of the pressure cooker water.
5. Add in the beans with the water. Mix and boil for a few minutes. The final product should have a gravy sauce about the consistency of a can of baked beans in its tomato sauce.
6. When serving, sprinkle some fresh chopped cilantro on top for garnish. Or optionally add a couple of Dorot frozen cubes of cilantro.

Notes:
Serve with brown basmati rice or chapatti/roti/nan.

A quick method for this recipe can use canned beans instead of the dried. Two cans can be substituted in the above recipe for the one cup of dried beans. Empty the cans into a strainer and rinse thoroughly. After adding the beans to the cooked tomato sauce, gradually add in a little fresh water to get the right consistency. Since canned beans usually have added salt, reduce the salt in the recipe to 1/2 tsp.