1,000 Indian Recipes (210 page)

1 cup dried black-eyed peas (lobia), sorted and washed in 3 to 4 changes of water

3 cups water

2 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon, broken lengthwise

1 teaspoon salt, or to taste

3 tablespoons vegetable oil

1 teaspoon cumin seeds

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teaspoon coarsely ground fenugreek seeds

1 small onion, cut in half lengthwise and thinly sliced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon ground coriander

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teaspoon ground cumin

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teaspoon ground turmeric

1 cup nonfat plain yogurt, whisked until smooth

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teaspoon ground green cardamom seeds

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cup finely chopped fresh cilantro, including soft stems + more for garnish

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teaspoon garam masala

1.
Soak the black-eyed peas overnight in water to cover by 2 inches. Meanwhile, prepare the ginger-garlic paste. When ready, place the peas in a pressure cooker along with the water, cardamom pods, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute 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 medium nonstick saucepan, heat the oil over medium heat and add the cumin and fenugreek seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes, then mix in the green chile peppers and the ginger-garlic paste and stir about 30 seconds. Add the coriander, ground cumin, and turmeric and stir another minute.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Transfer everything to the black-eyed peas, mix in the ground cardamom seeds and cilantro, cover, and bring to a boil over high heat (no need to secure the lid). Reduce the heat to low and simmer about 15 minutes, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.

Small White Beans with Indian Spices
 

Sufaid Rajma

Makes 4 to 6 servings

These beans aren't found in India, but I enjoy cooking them here with an Indian twist. They cook just like kidney beans, easily in the pressure cooker, and taste wonderful.

1 cup white beans, washed

4 to 4
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cups water

1 teaspoon salt, or to taste

2 bay leaves

2 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon

3 tablespoons vegetable oil

1 large clove fresh garlic, minced

1
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teaspoon cumin seeds

2 large tomatoes, finely chopped

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1
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tablespoons peeled minced fresh ginger

2 tablespoons ground coriander

1 teaspoon ground cumin

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teaspoon ground turmeric

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cup nonfat plain yogurt, whisked until smooth

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teaspoon ground, dried fenugreek leaves

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cup finely chopped fresh cilantro, including soft stems

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teaspoon garam masala

1.
Soak the beans in water to cover by 2 inches at least 4 hours. Drain, then place them in a pressure cooker along with 4 cups water, salt, bay leaves, cardamom pods, and cinnamon. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another minute. 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, heat the oil in a medium nonstick saucepan, and cook the garlic until barely golden, about 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the tomatoes, green chile peppers, and ginger and cook, stirring as needed, initially over high and then over medium heat until all the juices evaporate, about 10 minutes.

3.
Add the coriander, ground cumin, and turmeric and cook, stirring, about 1 minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed. Mix in the fenugreek leaves and cilantro, and simmer another 5 minutes. Transfer to the pressure cooker. Stir well and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, uncovered, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Spicy Soybeans in Yogurt Sauce

Dahi vaalae Soyabeans

Makes 4 to 6 servings

Soybeans (pronounced
soyabeans
in Hindi), are grown in India. But despite their numerous nutrition benefits, for some reason they have not made it into mainstream home cooking. They cook just like other beans—the dried ones cook quickly in the pressure cooker and the frozen ones easily in a pan. They taste delicious and take famously to Indian seasonings.

In this recipe I use shelled frozen soybeans (now popularly called
edamame
—the Japanese name), which can be bought at Asian markets and in upscale produce and health-food stores.

2 large tomatoes, coarsely chopped

1 to 3 fresh green chile peppers, such as serrano, stemmed

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cup coarsely chopped fresh cilantro, including soft stems

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cup nonfat plain yogurt

2 cups water

2 tablespoons vegetable oil

1 teaspoon cumin seeds

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teaspoon coarsely ground fenugreek seeds

1 small onion, finely chopped

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1 tablespoon ground coriander

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teaspoon ground turmeric

1 teaspoon salt, or to taste

1 (16-ounce) package frozen shelled soybeans (edamame), thawed

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teaspoon garam masala