Serves: 4
Total Calories: 74

1/2 teaspoon cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons Tamarind Paste or 1 tablespoon tamarind powder
1 teaspoon Chaat Masala or store-bought
1 cup dried red (chotae rajma) or pinto bean, sorted and washed and soaked overnight in 2 cups water
1 clove fresh garlic (large), minced
2 black cardamom pods, pounded lightly to break the skin
1 stick cinnamon (1-inch), broken lengthwise
1 teaspoon salt, or to taste
1/4 cup nonfat plain yogurt, whisked until smooth
2 tablespoons peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves

1. Prepare the cumin seeds, tamarind paste, and chaat masala. Then place the dal and the soaking water, garlic, cardamom pods, cinnamon, and salt in a medium nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all the water evaporates, leaving behind beans that are soft and tender but not broken, about 1 hour. (Add more water during cooking, if necessary.) Transfer to a serving bowl.

2. In a small bowl, mix the cumin seeds, yogurt, tamarind, ginger, green chili pepper, and chaat masala. Add to the cooked beans and mix well, adjusting the seasonings, if necessary. Transfer to a serving dish, mix in the cilantro and mint leaves, and serve, preferably at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 74
Calories from Fat: 0

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