Indian black beans are different from those eaten by much of the Caribbean, Mexico, and Central America. The Indian ones are a very, very dark shade of green but manage to look black. The Central American variety is actually black. However, one may be substituted for the other, even though each has a somewhat different taste and texture. This is a recipe for dried black beans (Indian or Central American) cooked the way it is done in the villages of the Punjab. Those village homes that have a tandoor—a clay oven—leave pots of this dal to cook very slowly overnight over the embers. These beans are usually eaten with whole-wheat flatbreads, vegetables (such as eggplants), and yogurt relishes. They may also be served with rice. Whole-wheat pita bread may be substituted for the Indian flatbreads.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Soak the beans overnight in water that covers them generously. Drain them the next day and put them in a heavy pan along with 6 1/2 cups water. Bring to a boil. Cover partially, lower heat, and simmer very gently for 1 1/2–2 hours or until the beans are tender. (Older beans might take longer to cook.)
Step 2
Add the salt, ginger, garlic, cilantro, and tomato paste. Stir to mix well and continue to cook on low heat for another 30 minutes. Add the cream and stir in. Just before serving, bring the beans back to a simmer and stir in the butter.
