When most of us think of Indian food, we think of lentils or chickpeas as the legumes of choice. However, because most Indians are vegetarians, beans form an important protein source in the Indian diet. The array of beans that actually appears on the table in India is far vaster than we imagine. Waari muth is a Kashmiri recipe calling for black beans, similar to the kind of beans found in Mexican, Cuban, and Southwestern dishes. It’s a simple dish, yet with the typical seasonings of the Indian subcontinent, and very nourishing. Serve either in a bowl by itself garnished with cilantro, or over rice.

　　

Ingredients

serves 4 to 6

　　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

　　

Step 1

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

　　

Step 2

Using a mortar and pestle or an electric coffee mill, coarsely grind the fennel seeds, then add to the beans. Stir in the turmeric, ginger, and garam masala. Cover and cook on high for about 8 hours, or until the beans are tender.

　　

Step 3

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

　　

Suggested Beverage

Step 4

I think I’d go for the “fire and ice” principle on this one: a crisp, chilled, medium-bodied aromatic white wine, such as a Gewürztraminer or an Albariño.

　　Gourmet Vegetarian Slow Cooker