the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Creamy Curried Beans (Dal Makkhani)

2 c. cooked black beans
1 c. cooked kidney beans
4 t finely grated ginger
4 cloves garlic, minced
2 ripe tomatoes, finely chopped
2 t ground cayenne pepper
2 t salt
1/3 c. butter
1/2 c. half-and-half
2 t garam masala

Place half the beans in a bowl. Using a potato masher, beat or mash until they form a coarse puree. Place mashed and whole beans in a large pot. Add the ginger, garlic, tomatoes, cayenne, salt, butter, cream, and garam masala to the beans. Cover with just enough water to cover beans. Cook for 30 minutes.

To serve, sprinkle bowl of Dal Makkhani with finely diced purple onion and chopped cilantro, if desired.



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This page modified January 2007