Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste
Directions:
Heat oil. Add onions, cumin, mustard seeds and curry leaves. Saute until golden. Add ginger, garlic, masala and tomatoes. Cook about 5 to 10 minutes. Add beans. Simmer. (If using potatoes, add them with tomatoes. Cook until potatoes are soft. Add beans last.)
Recipe from my student's (Kiran Sumsion) grandmother.
