This month's theme for our supper club was Indian, so of course I quizzed Aunt Ann on her favorite meals. She gave me a list of different recipes and said she recommended this dish. I bought a pressure cooker for the job - new kitchen equipment! Since I've never seen a pressure cooker in action, I didn't know what to expect. They're a bit scary at first! There are detailed instructions and warnings of blow ups if they're not followed. Don't worry because I survived my first pressure cooker experience.

1.5 c raw whole urad beans
3 large cooking onions, cut into thin slivers
pinch of heeg (asofoedita)
1 tsp. cumin seeds
1 28 oz can plum tomatoes
1 small indian chili, minced
1 inch piece ginger, minced
2-3 tsp ground coriander
red pepper to taste
1 tsp amchoor powder
1/2 tsp garam masala
1-2 tsp salt if needed

Soak beans overnite with water covering by 3 inches.
Add 1/2 tsp salt and 1 tbsp oil and cook beans with water in pressure cooker for 25 mins.
While beans are cooking, peal the onions and cut in half top to bottom and into long thin slivers.
Heat oil, add heeg to oil, followed by cumin seeds. Brown, then add onions and stir fry for 8 mins on medium heat until browned. Add indian chili and ginger and stir for 2 mins. Add can of tomatoes and squish with hands to break up. Add the cooked beans, ground coriander, red pepper, amchoor powder, garam masala, and salt.
Enjoy alone or with fragrant rice.