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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight or for at least 8 hours. Drain soaking water. | 2. Cook soaked beans in a pressure cooker (1/2 hour) or large dutch oven (1 1/2 hours) along with salt and 4 cups cold water until they are soft. Test by pressing, with a spoon, down on one the beans - it should mashed easily. | 3. Drain the beans. You may want to keep some of this drained water and use later to adjust the gravy consistency. | 4. Heat vegetable oil in a large skillet. Once hot, add bay leaves & onion. Saute until onions are translucent Add garlic and cook for 2 minutes Add cayenne powder, cumin powder, oregano, salt and mix well. | 5. Add the beans and stir until mixed. Add the water (used for cooking the beans) to adjust the consistency as desired. | 6. Cook on medium heat for 20 minutes Remove bay leaves. Serve along with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	cup		-	-	-	-
cold water	4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
onion	1		sized chopped	44.0	10.274000000000001	1.21	0.11
bay leaf	2			-	-	-	-
cayenne powder	1 1/2	1/2		-	-	-	-
cumin powder	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salt				-	-	-	-
cilantro			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.