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Preparation time: 1 hour 20 minutes with pressure cooker
4 hours without
moderately + Vata, -Pitta, -Kapha
- 2½ cups dry black beans
- 1/8 teaspoon hing
- 9 cups water
- 3 tablespoons ghee
- ½ medium onion, chopped
- 1 clove garlic (optional, omit for Pitta)
- 3 bay leaves
- 1 stalk celery, finely chopped
- ¼ teaspoon coriander powder
- 2 teaspoon sea salt
- Black pepper to taste
Garnish: fresh lemon juice and ghee Place the black beans, hing, water, and 1 bay leaf in 6 quart pressure cooker (filled no more than ½ full) and bring to 15 pounds pressure. Cook for 30 minutes on medium heat or until beans are tender. While beans are cooking, sauté the onion, garlic, celery, and remaining 2 bay leaves in the ghee. Add the sautéed ingredients to the beans. Add salt and coriander and simmer for another 40 minutes, or as long as you like to develop the flavor. Can be served with lemon slices. |
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