Serves: 4
Total Calories: 184

1 1/2 cups black beans, sorted and washed in 3 to 4 changes of water
4 to 4 1/2 cups water
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 (15-ounce) can tomato sauce
2 tablespoons peanut oil
1 teaspoon ghee
2 teaspoons cumin seeds
1 small onion, finely chopped
1 tablespoon peeld minched fresh ginger
1 clove fresh garlic (large), minced
1 1/2 tablespoons ground coriander
1 tablespoon ground fenugreek leaves
1 teaspoon ground cumin
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1/4 cup finely chopped fresh cilantro, including soft stems

1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker along with the water, turmeric, and salt. 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. Add the tomato sauce and simmer over medium-low heat about 15 minutes.

2. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and stir until golden, about 5 minutes. Then add the ginger and garlic and stir about 1 minute.

3. Add the coriander, fenugreek leaves, ground cumin, garam masala, turmeric, and cayenne pepper, stir about 30 seconds, and transfer to the cooked beans. Mix in the cilantro and simmer about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, 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: 184
Calories from Fat: 71

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* 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
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Chickpeas in Traditional Curry Sauce
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Chickpeas with Spinach and Potato Wedges
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Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
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Falguni's Gujarati Split Pigeon Peas
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