Free Recipe Bengal Beans (Kabli Chenna)
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Bengal Beans (Kabli Chenna) Recipe
12 oz Bengal beans; rinsed and
-drained
4 oz Ghee
4 oz Cooking oil
1 md Onion
2 Cloves garlic
2 tb Fresh ginger
1 ts Coriander seed
1 ts Fenugreek seed
1 ts Ground turmeric
1 ts Ground cumin
1 ts Chili powder
2 tb Vinegar
Bengal Beans (Kabli Chenna) Preparation
Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-fitting lid. Simmer gently until the beans are just starting to become tender adding more water if necessary. Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and ginger and fry them until they soften. Then add the coriander and fenugreek seeds and continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir well for another minute. Drain the water from the beans and add the beans to the saucepan, turning well to ensure they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until the beans are completely cooked through. Per serving: 346 Calories; 38g Fat (96% calories from fat); 1g Protein; 3g Carbohydrate; 48mg Cholesterol; 97mg Sodium NOTES : Bengal beans = Lentils. Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Bengal Beans (Kabli Chenna)?
If you know a better Bengal Beans (Kabli Chenna) Recipe please comment below.