Punjabi Red Beans with Mango Pickle Masala

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

This Punjabi Red Beans with Mango Pickle Masala recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
Canister Chickpeas (or Dried Yellow Peas)
Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
Garlicky Yellow Mung Beans with Zucchini Wheels
Green Lentils with Sautéed Onion
Gujarati Green Mung Beans with Green Masala Paste
Hazram's Soupy Pigeon Peas
Kashmiri Fennel-Flavored Black Urad Beans with Yogurt
Kashmiri Small Red Beans
Madras-Style Pigeon Peas with Vegetables
Mustard-Roasted Adzuki Beans
Parsi Mixed Lentils, Beans, and Vegatables
Pickle-Flavored Chickpeas
Punjabi Black Urad Beans
Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
Punjabi-Style Split Pigeon Peas
Rajasthani Mixed 5 Beans and Lentils
Red Lentils with Bengali 5-Spices
Roasted Green Lentils with Tomatoes
Roasted Yellow Mung Beans and Potatoes
Sindhi Dry-Cooked Yellow Mung Beans
Small White Beans with Indian Spices
Smoked Black Urad Beans
Soupy Split Pigeon Peas with Jaggery
Spicy Adzuki Beans
Spicy Chickpeas with Pomegranate Seeds
Spicy Dried Yellow Peas
Spicy Dry-Cooked Split Green Mung Beans
Spicy Mixed 5 Beans and Lentils
Spicy Soybeans in Yogurt Sauce
Spicy Split Black Urad Beans with Split Chickpeas
Spit Pigeon Peas with Coconut and Vegetables
Split Urad Beans and Yellow Split Chickpeas with Spinach
Stir-Fried Black Urad Beans
White Urad Beans with Fresh Lemon Juice
White Urad Beans with Roasted Fenugreek Leaves
Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
Yellow Split Chikpeas with Opo Squash

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