Waari Muth

Name: Waari Muth
Ingredients: 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; 1/2 teaspoon red pepper flakes; Salt to taste; 1/4 cup coarsely chopped fresh cilantro leaves, for garnish

9 ingredients

6 steps

Ingredients

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
1/2 teaspoon red pepper flakes
Salt to taste
1/4 cup coarsely chopped fresh cilantro leaves, for garnish

Directions

1

Wash the beans thoroughly, then place them in the slow cooker insert with the water.
2

Using a mortar and pestle or an electric coffee mill, coarsely grind the fennel seeds, then add to the beans.
3

Stir in the turmeric, ginger, and garam masala.
4

Cover and cook on high for about 8 hours, or until the beans are tender.
5

Add the pepper flakes and salt to taste, then spoon individual portions into a bowl and top with a sprinkle of cilantro.
6

I think Id go for the fire and ice principle on this one: a crisp, chilled, medium-bodied aromatic white wine, such as a Gewurztraminer or an Albarino.