Any Bean Curry

I have lots of wonderful recipes to share and so far have been trying to marry them to photographs. However sometimes I forget to take the photo, or it’s a recipe I haven’t cooked for a while, so never took one in the first place. Many older recipe books don’t have photos and even if they’re considered essential online, I’m sure most people can work out what the dish will look like, once it’s cooked. So please forgive the odd recipe that I’m including without the accompanying image.

 

I thought I should include a ‛generic’ curry, which is fairly authentic and this recipe is for when you really want a good-tasting curry, but are feeling a bit lazy. Like so much of the Indian food in this blog, it was inspired by, and adapted from, one of Richa Hingle's delicious recipes. (I have to confess that I am less keen on her non-Indian creations.) As the title suggests, you can use any whole beans for this, adjusting the time in the pressure cooker accordingly. I think the smaller ones, such as lentils and mung beans tend to get a bit lost, although whole black gram keeps its shape more readily. Personally, I particularly like this curry with dried whole peas.

 

I recommend spooning all the spices into a small bowl or egg cup before starting, following the professional cooks’ principle of mise en place. It avoids everything starting to burn before you’re halfway through getting out spice containers, unscrewing them and spooning out what you need.

 

Serves 2

 

1/2 cup dried whole beans, soaked in 1 cup water, as usual

1 tbsp coconut or other oil

1 medium onion, chopped

1 green chilli, chopped (see Notes)

1-inch knob of ginger diced, or 1 tbsp ginger paste

3 cloves garlic, diced or 1 tbsp garlic paste

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/8 to 1/4 tsp cayenne

pinch of asafoetida

2 tsp garam masala

2 medium tomatoes, chopped

1/2 tsp lemon juice (see Notes)

1/2 tsp salt, to taste

1 tbsp chopped coriander, for garnish

 

Method:

• Heat the oil in the pressure cooker over a medium heat. Add the onion and green chilli, and cook until translucent. 
• Add the ginger and garlic, mix well and cook for 1 minute.
• Add the cumin, turmeric, cayenne, asafoetida, and garam masala. Stir everything in and cook until it smells fragrant, about 1 minute.
• Add the tomatoes, lemon juice, and salt to taste. Mix well and partially cover, cooking until there is a nice, rich sauce. If it looks too dry, add a little more water.
• Now add the beans and their water. (Drain them, if you prefer and add a cup of fresh water). Put on the lid, and bring up to pressure. Cook for about 10 to 15 minutes, depending on your pressure cooker and the type of bean.  
• Reduce the pressure naturally and sample a couple of beans. They should be tender enough to mash easily. If not, bring them back to pressure and cook for a few more minutes and reduce pressure at room temperature. If you like slightly thicker sauce, mash some of the beans. If it seems too thick, add some more water, or perhaps some coconut milk.
• Taste, and adjust the flavours. Curry sometimes benefits from a bit more salt than you might normally use (and unless you have high blood pressure, it will do you no harm! Indeed, vegans should consume 1/2 tsp iodised salt per day.) You might want to add a little more garam masala or, my favourite methi – dried fenugreek leaves.
• Garnish with coriander, if you like it, and serve hot with brown basmati rice or flatbread.

Notes:

• If you don’t have a fresh, green chilli, use one pickled in brine. They’re rarely very hot, but you can remove the seeds if you find that yours are.
• If you don’t have any lemon juice, add some lemon in brine, but go easy on the salt.
• As this is a ‛generic’ curry, you might enjoy playing around with it, using coconut milk or methi, as suggested at the end of the recipe.
• You can also include some vegetables in this curry, to add to the nutrition, in which case, you might want to fry them with the onion. If you don’t want them overcooked, either cook separately and add to the curry after the beans are cooked, or cook the beans for less time, reduce pressure, add the vegetables and then bring back up to pressure for a couple of minutes.

 

You will find many more recipes

Janette's "slow cooker"

I am not as organised as I would like to be, when it comes to cooking.  Often I can't decide what to eat until the last minute and the only thing I can pat myself on the back for, is that sometimes I at least decide I'm going to eat, for example chickpeas, and an hour before I usually start cooking, I pour boiling water over them in preparation.  Then I have plenty of time to look through recipes and decide what to do with them!

My friend, Janette, who drew all the sketches on the Topics for Voyaging Vegetarians, is a much more organised person than I am.  While I, of necessity, use my pressure cooker most nights, she thinks ahead and uses what is effectively a (nearly) energy-free, slow cooker.  It uses the same principal as a Hay Box, but is a much more sensible size for a small boat: in fact, you can fold it up.  Best of all, you can make it yourself for very little outlay.

She writes: "you might be interested in one of my latest makes. I made a thermal cosy for my biggest saucepan.  I have been interested in thermal cookers for a while, but most of them take up too much room, like the Wonderbag, which you might have seen in South Africa, or some that look like huge cooler boxes.

"I made mine from a windscreen sun shield. The folds were the right height for the pan, I sewed them together cutting a hole for the handle, then cut a couple of covers for the lid, using the black tape, and elastic from the original to finish it off.  The best part is that it folds away.  

"It really works as a sort of slow cooker.  Once the soup or stew has been brought to boiling, you can leave it for an hour or two, and it is still hot.  If you leave it longer,  you can always bring it to the boil again before serving.  Being vegetarian, and using tinned beans, it can save on fuel, another advantage we have over the meat eaters."

When you take the cost of fuel into account, tinned beans can often make sense, especially if you have to buy them from a supermarket, rather than some sort of co-op or similar.  I have to walk a long way to dispose of my recycling, so prefer to use dried beans for that reason alone.  I tend to buy in bulk (well, bulk for a single person!), when I get the opportunity either to do a big order on line that reaches the 'free postage' threshold, or when I get the chance to go into a town that has a Bin Inn, which is a shop where you take your own containers and fill from a bin of beans, nuts, grains, etc.

I think this is a brilliant idea and it could be adapted to make a cosy for keeping yogurt warm while it sets, or wrapping around a bowl while bread rises.  

Let me know in the comments what you think about it!