So here is another dhal for you to try - this time using Rosecoco beans (and a few red kidney beans). These beans are rose coloured, small, soft and a staple bean in Indian cooking. I think these might actually be my favourite type of bean; they are slightly sweeter in flavour with a smooth creamy texture. Like all beans, they are high in soluble fibre which is important for keeping blood sugar levels balanced and helps prevent type 2 diabetes. Furthermore, fibre is vital for a healthy digestive system and for maintaining healthy cholesterol levels.
1 cup of rosecoco and red kidney beans, soaked overnight
2 tbsp. rapeseed oil
1 tsp. cumin seeds
1 large onion, finely diced
3 cloves of garlic, crushed
Inch of ginger, grated
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric
200g tinned plum tomatoes (1/2 tin)
1 green chilli, roughly chopped
1 tsp salt
Fresh coriander, red onion and green chillies to garnish
Put the soaked rosecoco and red kidney beans into a pressure cooker, and cover with at least 3 inches of water and salt. Put the lid on and cook on a high heat for 15 minutes.
Whilst the beans are cooking, grab yourself a large pan, heat the oil and add the cumin seeds. Once the seeds start to sizzle and become fragrant, add the chopped onion. Fry the onions until they become translucent.
Then add the garlic and ginger, and fry for a further 2-3 minutes.
Reduce the heat and stir in the tomatoes, chilli, ground cumin, ground coriander and turmeric and cook for about 5-10 minutes to create a thick, golden masala paste.
Add your masala paste to the pressure cooker once the beans are cooked, and stir. Continue to simmer on a medium heat for a further 7-10 minutes depending on the consistency you want - you can also add more water for a more soup-like consistency.
Once you are happy with the consistency of the dhal, remove from the heat, and add the chopped coriander, red onion and green chillies to serve.