Black-spotted beans

Ingredients for 4 servings:

• 200 g beans, black spotted
• 1 piece(s) ginger, approx. 4 cm, fresh
• 2 large onions
• 4 cloves garlic
• 1 tsp chili powder
• ½ tsp turmeric
• 2 tsp cumin
• 1 tsp paprika powder
• 1 tsp spice mix (garam masala)
• ½ tsp curry powder, Indian
• 1 cup(s) water or broth
• 2 tbsp oil
• 250 g natural yogurt
• e.g. coriander leaves or parsley, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

original recipe passed down orally

It’s best to soak the beans overnight in at least 1 liter of water. Then boil the soaked beans for about 25 minutes until tender. Drain the cooking water, being careful not to let the beans get too soft, as they will go back into the pot. Peel and dice the onions. Peel and press the garlic. Peel and finely grate the ginger. Heat the oil in a heavy saucepan. Add the onions and fry until golden brown. Then add the garlic, ginger, and the spices—chili powder, paprika, turmeric, curry powder, garam masala, and cumin. Stir continuously until everything is combined and the aroma has released after about 2 minutes. Immediately add the beans to the pot and mix gently again. Immediately add the liquid, i.e., water or broth. Simmer with the lid on for at least 5 minutes, although a little longer is fine, in my opinion. Finally, stir in the natural yogurt and let it sit for another 2 minutes. Serve garnished with fresh coriander or parsley. This dish goes perfectly with pulao, lemon rice, or chapatis (Indian breads). Tip: Yogurt flavored with fresh grated mint leaves also works wonderfully with this dish.