Basanti Beans

Still on my Sholay kick (with the Sholay chole), another bean recipe. Who doesn’t love Basanti? Plus, these beans are yellow. I experimented with mixed beans, and this was very tasty. Try it – yunki accha hai!

You need: 1/3 cup each black beans, red beans (rajma), and chickpeas (chana); 1 large yellow tomato; 1 medium red onion; 1 tbsp ginger-garlic paste; 1 tbsp Kitchen King masala; salt to taste; 1 tsp jeera.

How to: Soak the beans overnight, or for at least four hours. Rinse and boil until soft (or pressure cook for five whistles). Drain, rinse, and set aside.

Cut the onion and tomato finely.

Heat 2 tbsp oil. Add the jeera. When it splutters, add the Kitchen King and turn the heat down to medium. Stir.

Add the onion. Stir well.

After 3-4 minutes, add the ginger-garlic paste. Stir briskly, and wait for 1-2 minutes.

Add the tomatoes and stir again. Cover and cook on medium heat until the tomatoes are well blended. You will not need to add water if you have a tight-fitting lid and keep the heat on medium.

When the tomatoes are done, add the cooked beans. Stir well. Cover and cook for 5 minutes, stirring occasionally. You may need to add a little water to thin it out a bit.

Garnish with cilantro (dhania) and use in place of a regular dal – over rice or with roti.