There’s something so comforting scooping up the Pinto beans masala curry with some hot chapati or a soft kulcha. It’s a treat to the taste buds.. Accompanied by a raw salad and a glass of buttermilk, it is the ultimate of meals!
Ingredients:
100 gms Pinto beans
2 potatoes
3 medium sized onions
2 tomatoes
6 green chillies
A small bunch of coriander leaves
7 cloves of medium sized garlic
1 inch piece of ginger
3 tbsps of grated coconut
1 heaped tsp Chole masala
A pinch of turmeric powder
1 heaped tbsp coriander powder
1 tsp cumin seeds
3 tbsps oil
2 tsps Ghee
Salt
Method:
Soak the Pinto beans overnight. Pressure cook till done. Normally they get cooked within fifteen minutes after the first whistle. Pressure cook potatoes. Peel and cut into large pieces..Tip the onions, tomatoes, green chillies, coriander leaves, garlic, ginger and coconut into a mixer jar. Grind to a smooth paste. Heat the Ghee and oil into a pan. Add the cumin seeds and after they splutter add the ground paste. Roast on a slow flame till the oil starts separating. Add the chole masala, coriander and turmeric powders and roast for a couple of minutes . Tip in half a litre of water and bring to a boil. Add the cooked Pinto beans, salt and potatoes and mix thoroughly. Allow to simmer covered for ten minutes. Garnish with coriander leaves and serve hot .
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