1 cup pinto beans, soaked 24 hours (or at least overnight)
4-5 cups of water (perhaps a bit more, as desired)
2 tablespoons ghee, butter or sunflower oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground cumin powder
2 pinches hing (asafetida) powder (to reduce gas of beans)
½ teaspoon salt
½ teaspoon turmeric powder
2 whole carrots, sliced
1 Tablespoon fresh ginger, grated or diced
1. In a saucepan, warm the ghee or oil over medium-low heat. Add the cumin and fennel seeds and sauté for a minute until the seeds start to release their aroma. Add the powdered spices and sauté for another minute.
2. Add the soaked beans. Then add water and raise the heat to bring to a boil.
3. Reduce heat to a low simmer, cover and cook until beans are soft (about 45 minutes to an hour). Check periodically and add more water as needed to prevent sticking on the bottom and provide as much “sauce” as you desire.
4. Halfway through, add the sliced carrots and ginger.
5. After 45 minutes to an hour, test the beans – they should be soft with no crunch. Otherwise, keep cooking! Serve over basmati rice and garnish each serving with fresh cilantro, a few squeezes of fresh lime, additional ghee and/or ginger, and salt to taste.