Finally, here it comes. Many of our guests have asked for the recipe for this daal that has become a staple food on our retreat and group menus.
You can throw in any kind of beans you have – it will be good any way!
Tibetan beans is best served with a good quality brown rice, some woked, roasted or steamed veggies like broccoli, carrot, squash or pumpkin, and a green salad on the side.
Tibetan beans recipe:
300 g dried kidney beans (or other beans)
200 g dried yellow split peas (or other peas)
200-250 g organic canned tomato
2 garlic cloves
1 tablespoon chopped fresh ginger
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
50-100 ml cream
1/8 teaspoon or more chili powder or cayenne pepper
Soak beans overnight.
Cook beans and lentils separately.
Fry chopped onion with cumin seeds a long time until almost caramelized.
Add garlic and ginger, then the powdered spices, and cook some minutes, then add the tomato and cook until the oil comes up.
Mix in the beans.
It can cook/sit for a long time after this, adjust the taste with salt, pepper and cayenne until just hot enough.
Mix in the cream just before serving and bring to a boil.
With love from Satori kitchen
Photo by Raahi