Serving the Guest: A Sufi Cookbook
Essays | Recipes | Gallery
Of His favor and loyalty every night.
I am the guest of the Sultan every night.
I am the guest of the One
Whose kingdom would be eternal.
Creamy Indian Black Beans
Total second-day time: 1-¾hours
6 cups water
3 tbsp. garlic
2 tbsp. ginger
1-½ tsp. salt
6 tbsp. ghee or butter (for onions)
1-½ tsp. coarsely ground coriander seeds
1 tsp. cumin seeds
2 tsp. chili flakes
2 cups coarsely chopped onion
2 tbsp. ghee or butter (for mixing into beans)
Cover the beans with water, soak overnight, and drain. Put them into a large saucepan over medium heat, then add water, garlic, and ginger. Bring to a boil, reduce the heat and simmer for an hour. Add the salt and simmer for another half hour, or until the beans are soft.
In a heavy frying pan over medium heat, melt the butter, then add the coriander, cumin seeds and chili flakes. Fry for a minute, then add the onions and fry until golden.
When the beans are cooked, drain them and reserve the water. Add the ghee or butter to the beans and mash with a fork until creamy, adding water to achieve the consistency you desire. Mix the fried spiced onions into the beans, add more salt if needed, and serve hot.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.