Servings: 4

Prep Time: 30 minutes

Cook Time: 15 minutes


1 cup uncooked pinto beans.

4 cups of water

1 medium chopped red onion

1 serrano pepper chopped

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp tomato paste

1 tbsp dried fenugreek leaves

1 tbsp ghee or olive oil

1/2 tsp cumin seeds

1/2 tsp turmeric powder

3 tsp salt

1 tsp garam masala


Soak the uncooked beans in water for a minimum of 4 hours or overnight. Drain the water. Place the beans and 4 cups of water, along with 2 teaspoons of salt, into a 3 quart pressure cooker on Medium-High heat for 15-20 minutes. Beans will be done when they are soft to touch. Set aside to use later in the recipe.

Heat ghee (or olive oil) in a 12″ frying pan and saute garlic on medium heat for a minute. Stir in ginger and cumin and saute for one more minute. Add onion, Serrano pepper, salt, turmeric and cook for 5 minutes on medium-high heat. Add tomato paste and mix thoroughly. Mix it with the beans you set aside earlier and bring it to a boil. Once it boils, remove from heat and mix in the fenugreek leaves and garam masala.

Let it sit for a few minutes to cool down and enjoy! Serve it with our lime rice recipe for a killer meal!





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