Dal Makhni - Buttery Black Beans

By Phillips

Ingredients

• 1 Cup Indian Black Beans (sabat urad)
• 1/3 Cup red Kidney Beans
• 1 tbsp minced green chiles, serranos
• 1 1/2 tbsp minced peeled gingeroot
• 3/4 cup plain nonfat yogurt (room temp)
• 3/4 tsp cornstarch
• 1 1/2 tsp salt
• 1/4 butter, softened

Details

Servings 6

Preparation

Step 1

1 Clean and pick through beans. Rinse several times in cold water until fairly clear. Place in a large saucepan and add fresh water to cover by 3 inches. Soak over night

2. Add 2 cups water to beans and soaking liquid. Add chilies and ginger. Partially cover and bring to a coil over medium-high heat. (do not cover completely as beans will boil over) Reduce heat to maintain a gentle coil and cook until soft, about one hour.

3. Stir Yougurt to a creamy consistency and combine with cornstartch. Set aside.

4. When beans are soft, stir in yogurt mixture and salt. Simmer to allow flavors to blend, about ten minutes. Transfer to serving dish. Serve with rice or an indian bread.