Waari Muth
- 2 cups dried black beans
- 6 cups water
- 2 teaspoons fennel seeds
- 2 teaspoons turmeric powder
- 1 teaspoon ground ginger
- 1 teaspoon garam masala or curry powder
- ½ teaspoon red pepper flakes
- Salt to taste
- ¼ cup coarsely chopped fresh cilantro leaves, for garnish
Instructions:
It’s a simple dish, yet with the typical seasonings of the Indian subcontinent, and very nourishing.
- Wash the beans thoroughly, then place them in the slow cooker insert with the water.
- Using a mortar and pestle or an electric coffee mill, coarsely grind the fennel seeds, then add to the beans.
- Stir in the turmeric, ginger, and garam masala. Cover and cook on high for about 8 hours, or until the beans are tender.
- Add the pepper flakes and salt to taste, then spoon individual portions into a bowl and top with a sprinkle of cilantro.