Name: Indian “Baked Beans”
Yield: Serves 8
Cuisine: India
Ingredients: 1 large ripe tomato; 1 tablespoon grated peeled fresh ginger; 3 cloves garlic, minced; 1 cup (8 ounces) dried whole black gram beans, or mung beans; ½ cup heavy (whipping) cream; ½ teaspoon ground black pepper, or more to taste; 2 teaspoons ground coriander; 1 teaspoon salt, or more to taste; ¼ teaspoon cayenne pepper, or more to taste; 6 tablespoons unsalted butter; ½ medium-size onion, minced; 1 tablespoon tomato paste

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

It’s hard to conceive of a North American barbecue without baked beans. Halfway around the world, New Delhi’s famous tandoori palace, Bukhara, attracts a cultlike following for an exquisitely rich, creamy bean dish called dal bukhara. In other words, baked beans. Like traditional Yankee beans, dal bukhara is cooked overnight in a giant pot over charcoal.

The bean of choice for dal bukhara is the urad dal (also called kali dal), a small black bean t