black bean dal

6 servings
1 each cups black beans
6 cups Water
  cup olive oil or canola oil
1 small Garlic clove, chopped
2 teaspoons Cumin seed
1 teaspoon Ground coriander
1 teaspoon Tumeric
1 teaspoon Paprika
  tsp. ground ginger
 litre Salt or salt substitue
  Ground red pepper

Rinse the beans in a colander under cold running water. Drain well.

Transfer to a 6-8 quart pot. Add the water and bring to a boil over high heat, skimming and discarding the forma as it accumalates on the surface, Add the oil, garlic, spices, salt, and red pepper. Reudce the heat to low, cover the pot, and simmer until the beans are tender (about 1 hour). The mixture should have the consistency of thick soup. The recipe can be prepared ahead and refrigerated for 5 to 6 days. Reheat before serving. Serve hot with rice or bread. Makes 6 servings. From "The Healing Power of Food" by Michael T. Murray N.D.


Submitted By APRIL ROCHE On 02-25-95

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