Indian-inspired bean tadka
Creator notes
Why I love this: Creamy cranberry beans pair nicely with fat and spice, ideal for Indian cooking. Tadka is a South Asian technique used to bloom spices in oil to extract their essential flavor compounds (more on that here). Here, I sauté the beans with an aromatic tomato-onion mixture and top it with a flavorful mustard-cumin seed tadka.
–Karishma Pradhan, founder, Home Cooking Collective
As seen in 1 pot of beans, 5 tasty meals.
Featured bean: Cranberry
Take 'em from dried to cooked with our guide!
What you’ll need
- Oil
- Garlic, minced
- Onion, diced
- Tomato, diced
- Turmeric powder
- Cooked beans
- Salt
- Mustard seeds
- Cumin seeds
- Chili powder
Preparation
Heat oil in a sauté pan and cook garlic and onion until nicely golden brown. Add tomato and cook until the liquid evaporates and the mixture appears paste-like. Add in turmeric and sauté beans for a couple of minutes until combined. Season with salt.
Heat oil in a separate tadka pan or small saucepot. Add mustard seeds and cumin seeds until sizzling. Turn heat off, then swirl in chili powder.
I could imagine this with...
Roti or naan, a dollop of yogurt, and mango achaar (pickle) or a tart, fruity hot sauce
