Red Chori Masala

In November I was hit with a double whammy: gallstones and a fatty liver. Both of these came as a surprise, as I believed I ate healthfully. I don’t eat processed foods, I rarely eat fried foods, and I never eat fast food. But apparently I eat too much meat, too much pasta, and pretty much, just too much.

As a result, I’ve given up beef and pork; white rice, potatoes, and pasta; and all oils except olive oil. Within days I felt much better––not having realized I felt bad before that.

Because I don’t like to eat the same old thing every day, I’ve had to be inventive in finding new ways to prepare grains and veggies. Here’s a flavorful concoction I made featuring Indian Red Chori beans that a friend picked up for me at a market in New York.


Red Chori Masala

  • 2 cups dried red chori beans, soaked 8 or more hours, then cooked in fresh water until tender
  • 1 large onion, chopped
  • 4 tomatoes, chopped
  • 4 cloves of garlic, chopped
  • 1 inch ginger, peeled and minced
  • 1 tsp cumin seeds
  • 2 Tbsp oil
  • 1/2 tsp turmeric
  • 1 tsp Indian red chili powder
  • 1 Tbsp garam masala
  • 1 Tbsp ground cumin
  • salt
  • Cilantro leaves, chopped

Heat oil in Dutch oven, and then add cumin seeds. Stir until they sizzle. Place onion, tomatoes, garlic, and ginger in blender and puree. Add onion mixture to Dutch oven. Mix well and cook until oil oozes. Mix in turmeric, chili powder, garam masala, cumin, and salt to taste.

Add in beans and 2 cups cooking liquid; stir well. Bring to a boil and then simmer for an hour for flavors to blend. Stir in chopped cilantro leaves and serve over hot, cooked basmati rice.

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