Bengal Beans (kabli Chenna)

Recipe Ingredients

12 oz	340g	Bengal beans - (lentils), rinsed and drained
4 oz	113g	Ghee - (or cooking oil)
1 oz	28g	Onion (medium)
2		Garlic
2 tablespoons	30ml	Fresh ginger
1 teaspoon	5ml	Coriander seed
1 teaspoon	5ml	Fenugreek seed
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chili powder
2 tablespoons	30ml	Vinegar

Recipe Instructions

Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-fitting lid. Simmer gently until the beans are just starting to become tender adding more water if necessary.

Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and ginger and fry them until they soften. Then add the coriander and fenugreek seeds and continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir well for another minute.

Drain the water from the beans and add the beans to the saucepan, turning well to ensure they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until the beans are completely cooked through.

Source:
Indian Cooking, Khalid Aziz

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