Subj : Red Pinto Bean Curry
To   : All
From : Ben Collver
Date : Thu Nov 27 2025 08:23:08

I made this the other day and am happy with how it turned out.
It reminds me a little of Frijoles Borrachos minus the beer
and with Indian instead of Mexican flavors.  Hearty and nice
to eat on a cold winterish evening.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Pinto Bean Curry
 Categories: Indian
      Yield: 1 Batch

      1 c  Red pinto beans (rajma)
    1/2 c  Onions; grated
    1/2 c  Tomatoes; chopped
      1 tb Fresh ginger; grated
      1 ts Garam masala
      1    Serrano; minced
      1 ts Salt
      2 ts Jaggery
      2 tb Oil
      3 c  Water
    1/2 c  Cilantro; chopped

  Soak beans overnight in 4 cups water. Heat oil in a pressure cooker
  and saute the onion. Add ginger, jaggery, and tomatoes and saute
  until well blended. Rinse beans and add them, along with 3 cups
  water, serrano, and salt, to the tomato mixture. Cover pressure
  cooker and bring to maximum pressure. Reduce heat and cook for 25
  minutes. Remove from heat and garnish with fresh cilantro leaves.

  Recipe by The Taste Divine by Vanamali, 1993

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