Serves: 4
Total Calories: 129

1 cup dried black beans, sorted and washed in 3 to 4 changes of water
4 cups water
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1 tablespoon peanut oil
1 teaspoon cumin seeds
1/2 cup finely chopped onion
1 tablespoon peeled minced fresh ginger
1 clove large fresh garlic, minced
1 large tomato, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1/2 cup nonfat plain yogurt, whisked until smooth
1/2 cup finely chopped fresh cilantro, including soft stems
1 (15-ounce) can tomato sauce
1/2 teaspoon Garam Masala

1. Place the beans in a pressure cooker along with the water, chili peppers, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 1/2 minutes more. Remove from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid and check if the beans are soft. If not, secure lid, bring back up to high pressure and cook another 30 seconds, or cover with another lid and cook over medium heat until tender.

2. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger, garlic, and tomato, and cook until all the juices evaporate, 5 to 7 minutes.

3. Add the coriander, cumin, turmeric, and asafoetida, stir and cook 30 seconds, then stir in the yogurt, a little at a time, to prevent it from curdling. Cook about 1 minute, then mix into the beans. Add the cilantro, tomato sauce, and more water if the soup seems thick, and cook another 5 minutes. Transfer to a serving bowl, garnish with garam masala, 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: 129
Calories from Fat: 33

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant