1 1/2 cups black black matpe beans/urad whole*; rinsed, soaked 6-8 , drained, cooked till soft and drained
3 Tablespoons extra virgin olive oil
1 onion; minced
2 cloves garlic; crushed
1 teaspoon cumin
1 teaspoon coriander
¼ teaspoon turmeric
1 teaspoon paprika
1/8-1/4 teaspoon cayenne to taste
¾ cup Pomi brand strained tomatoes**
1 teaspoon salt
½ teaspoon black pepper
Rinse and soak the black matpe beans/urad whole 6-8 hours prior to preparing the meal. I place the little beans in a sieve and with water running swish and rinse them well (they tend to be dusty). Place rinsed beans in a bowl or pot and cover with a generous amount of water as they will expand. Drain and rinse the beans then place in a pot with 4 cups water, bring to a boil, reduce heat and simmer for a half hour (or until beans are tender). Meanwhile, preheat on medium heat a large skillet that has a lid. While the pan is heating mince the onion then sauté in olive oil till tender. Add the remaining ingredients and stir. When the beans are ready drain and rinse then add them to the mixture, cover and let simmer for 20 minutes. Prepare the other toppings for your meal during this time. We had it as a taco salad tonight but it’s great in tacos too.
*I discovered black matpe beans (aka urad whole) at the local Indian market. In fact, they have all manner of interesting ingredients there. The are little power houses; 1% fat, 7% carbohydrate, 36% dietary fiber, 8g of protein, 2% calcium and 10% iron. If you can’t find the urad whole the urad split with the hulls still on are still good, I just like the texture of the whole.
**You may certainly use your choice of strained/crushed tomatoes for this dish. We are a BPA free home and Pomi meets that criteria. The flavor is fantastic and the product is 100% tomatoes- no salt, no additives, no preservatives.