Punjabi Red Beans With Mango Pickle Masala Recipes

MANGO PICKLE NORTH INDIAN STYLE

Steps:

• cube the raw mangoes skin on and stone in.
• In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
• Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
• smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.
• After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
• Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
• Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
• transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
• Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.

PUNJABI RED BEANS WITH MANGO PICKLE MASALA

Steps:

• 1. In a pressure cooker, soak the red beans, mango pickle masala, and salt in the hot water, about 6 hours, or until the beans swell up and become much lighter in color. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Meanwhile, prepare the sauce. In a food processor, process together the onion, ginger, and garlic to make a fine paste. Remove to a bowl and process the tomatoes, cilantro, and green chili pepper until puréed. Remove to a separate bowl, then process the yogurt and water until smooth.3. Heat the oil in a medium nonstick wok or saucepan over medium heat and cook the onion-garlic paste, stirring until well browned, about 10 minutes. Add the puréed tomato mixture and stir until all the juices evaporate and traces of oil are visible on the sides. About 5 minutes. Mix in the coriander, cumin, turmeric, paprika, and fenugreek leaves, and stir about 30 seconds. Add the yogurt-water and cook, stirring continuously, until it is completely incorporated into the dish and the mixture is dry, about 2 minutes.4. Transfer everything to the softened beans and simmer over medium heat, about 15 minutes, to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you prefer a thicker sauce. (The beans will thicken as the dish cools, so add your water accordingly.) Transfer to a serving dish, garnish with garam masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.