Serves: 4
Total Calories: 457

1 1/4 cups dried red or kidney beans, sorted and washed in 3 to 4 changes of water
4 1/2 cups hot water
2 to 3 teaspoons Quick Mango Pickle or any amngo pickle (search for "Category: Mango Pickles")
1/2 teaspoon salt, or to taste
1 small onion, coarsely chopped
5 quarter-sized slices peeled fresh ginger
1 clove fresh garlic (large), peeled
3 to 4 small tomatoes, coarsley chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems + more for garnish
1 fresh green chili pepper, such as serrano, stemmed
3/4 cup nonfat plain yogurt, whisked until smooth
1/2 cup water
2 to 3 tablespoons peanut oil
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
1 teaspoon ground dried fenugreek leaves
1/4 teaspoon Garam Masala

1. In a pressure cooker, soak the red beans, mango pickle masala, and salt in the hot water, about 6 hours, or until the beans swell up and become much lighter in color. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.

2. Meanwhile, prepare the sauce. In a food processor, process together the onion, ginger, and garlic to make a fine paste. Remove to a bowl and process the tomatoes, cilantro, and green chili pepper until puréed. Remove to a separate bowl, then process the yogurt and water until smooth.

3. Heat the oil in a medium nonstick wok or saucepan over medium heat and cook the onion-garlic paste, stirring until well browned, about 10 minutes. Add the puréed tomato mixture and stir until all the juices evaporate and traces of oil are visible on the sides. About 5 minutes. Mix in the coriander, cumin, turmeric, paprika, and fenugreek leaves, and stir about 30 seconds. Add the yogurt-water and cook, stirring continuously, until it is completely incorporated into the dish and the mixture is dry, about 2 minutes.

4. Transfer everything to the softened beans and simmer over medium heat, about 15 minutes, to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you prefer a thicker sauce. (The beans will thicken as the dish cools, so add your water accordingly.) Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 457
Calories from Fat: 76

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