2 cups of Adzuki beans (or black beans if you can’t find them)
1 brown onion, chopped
2 garlic cloves, crushed
2cm piece of ginger, crushed
1 red chilli, deseeded crushed
1 tomato, chopped
2 medium-sized brown potatoes, halved lengthways and sliced into 1 cm pieces
1½ tsp mustard seeds
1 tbsp extra virgin olive oil
1 ½ tsp cumin seeds
1 tsp turmeric
1 tbsp garam masala
Water – approximately 1½ cups
Salt & pepper, to taste
2 cups Greek yoghurt
1 cucumber grated – fluid squeezed out
1 carrot peeled and grated
1 tsp ground cumin
1 tbsp lemon juice
Soak beans overnight to reduce the cooking time, and drain prior to use.
In mortar and pestle, crush the ginger, garlic, and chilli together to make a paste.
Warm olive oil in a pot and place the onion, mustard seeds, cumin seeds, ginger and garlic paste and turmeric powder in, stir so the onions brown.
Add the potato slices, stir these so they are thoroughly coated and allow them to gently simmer in the spices for 5 minutes.
Add the beans and stir to coat thoroughly.
After 2 minutes add garam masala and chopped tomato and stir – allow to simmer for 5 minutes, stirring frequently.
Then add 1½ cups of water – turn the heat down and allow the beans to gently simmer – if you are concerned the beans are burning or sticking to the bottom – add a touch more water.
Simmer gently for 1 hour stirring occasionally. Half way through cooking, add a little more water if needed.
Meanwhile prepare the raita by combining the ingredients together in a bowl – stir thoroughly and season with salt and pepper.
Serve on basmati rice with a generous dollop of raita and fresh coriander.