Kashmiri Small Red Beans Recipes

Steps:

• 1. Heat the oil in a pressure cooker over medium-low heat. Add the beans, bay leaves, cardamom pods, ginger, garlic, fennel seeds, red pepper, dried ginger, turmeric, asafoetida, and salt, and stir constantly until fragrant and well roasted, about 5 minutes.2. Carefully, standing far from the pan, add 4 cups water. (The heat metal pan causes the water to sizzle and steam upon contact.) Or let the pan cool down before adding the water. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, then cover, bring to high pressure, and cook under pressure another minute. Or cover and boil until the dal is soft and creamy, about 45 minutes.4. Meanwhile, in a blender or a food processor, process together the yogurt, the remaining 1 cup water and the cilantro, and add to the beans. Cook over medium-high heat until the sauce is thick, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.