Curried Cranberry Beans

If you are using the dried beans as I did, the best way to prepare them would be to soak them overnight before cooking them. I have pressure cooked the beans as I always do; it takes the least amount of time; about 6-8 minutes after the pressure builds up. They may also be simmered and cooked. Cook the beans with water and salt till tender but not mushy. Set aside.

Place a thick bottomed pan on the stove. Dry roast the cardamom, clove and cinnamon till fragrant. Pay attention and see they do not get burned. Add the oil in the pan and add the cumin seeds. When the seeds sizzle, put the onions in the oil and fry till some of them start browning and they are clear. Add the ginger and garlic; stir them well for them to combine and cook at medium heat while frequently stirring and tossing till the entire amount has reduced and the oil separates from the sides.

Add the mix of tomato puree and water, salt, turmeric, coriander powder and red chili powder. Toss again to combine and simmer till the tomato is cooked and you see the oil separating from the mushy mix from the sides. Add the cooked beans and toss them well till the spiced tomato and onion mix coats all the beans well. Cook everything together for about 5 – 7 minutes at medium heat.

Add about 3 cups of warm water to the beans (use more or less water as per how much sauce you would want); bring it to a slow simmer and cover and cook for about 10 -12 minutes.

Squirt some fresh lemon juice and garnish with fresh cilantro, onions and hot green pepper and serve hot with rice or flat breads.