Whole Black Beans

Name: Whole Black Beans (Urhad or Maanh Sabat)
Cuisine: India
Ingredients: 2½ to 3 teaspoonfuls salt; 1oz (30 g) finely-cut ginger (adrak); 8 ozs (230 g) whole black beans (maanh sabat); ½ teaspoonful red pepper; ½ teaspoonful garam masala; 1oz (30 g) finely-cut ginger; 3 finely-cut green chillies (seeds removed); 2 ozs (60 g) clarified butter or ghee; ½oz (15 g) clarified butter or ghee; 2 pts (1.2 litres) water; 12 finely-cut cloves of garlic; 4 dried red chillies (lal mirch sabat)

Urhad or Maanh Sabat

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for cooking the beans

8 ozs (230 g) whole black beans (maanh sabat)
2½ to

Asia
India
Dinner
Gluten-free
Vegetarian
Spicy

Method

For cooking the beans:—Remove the grit from the beans and wash them 3 to 4 times. Boil the water and add salt, beans, garlic, ginger, red chillies and ghee. Cover with a saucer-shaped lid containing a little water. When it comes to the boil, reduce the heat and simmer for 3 to 4 hours. Alternatively pressure-cook at 15 lb pressure for half an hour and allow the pressure