Sem (Curried Beans)

Ingredients

• two pounds of red or white beans (haricot)
• in clean water for twelve hours
• four ounces of boiling linseed oil
• a teaspoonful of mustard seeds
• one teaspoonful of cumin
• one teaspoonful of coriander
• one teaspoonful of turmeric
• a very little green ginger
• one sliced green chilli
• one ground red chilli
• a large cupful of water
• a teaspoonful of salt

Method

1. 1

   Wash and steep the beans in clean water for twelve hours; strain and fry lightly in boiling linseed oil in which you have first fried a teaspoonful of mustard seeds; add cumin, coriander, turmeric, green ginger, sliced green chilli, ground red chilli, a large cupful of water, and a teaspoonful of salt, and stew till the beans are quite tender.

2. 2

   Use the water that the beans were steeped in for the stewing.

3. 3

   Eat with rice, bread, ghee, chutney, etc.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 112. The excerpt below is the record exactly as published.

Sem. (Curried Beans.) Wash and steep in clean water two pounds of red or white beans (haricot) for twelve hours ; strain and fry lightly in four ounces of boiling linseed oil in which you have first fried a teaspoonful of mustard seeds ; add one teaspoonful each of cumin, coriander, and turmeric, a very little green ginger, one sliced green chilli, one ground red chilli , a large cupful of water, and a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.