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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   I made this the other day and am happy with how it turned out.   
   It reminds me a little of Frijoles Borrachos minus the beer   
   and with Indian instead of Mexican flavors.  Hearty and nice   
   to eat on a cold winterish evening.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Red Pinto Bean Curry   
    Categories: Indian   
         Yield: 1 Batch   
      
         1 c  Red pinto beans (rajma)   
       1/2 c  Onions; grated   
       1/2 c  Tomatoes; chopped   
         1 tb Fresh ginger; grated   
         1 ts Garam masala   
         1    Serrano; minced   
         1 ts Salt   
         2 ts Jaggery   
         2 tb Oil   
         3 c  Water   
       1/2 c  Cilantro; chopped   
      
     Soak beans overnight in 4 cups water. Heat oil in a pressure cooker   
     and saute the onion. Add ginger, jaggery, and tomatoes and saute   
     until well blended. Rinse beans and add them, along with 3 cups   
     water, serrano, and salt, to the tomato mixture. Cover pressure   
     cooker and bring to maximum pressure. Reduce heat and cook for 25   
     minutes. Remove from heat and garnish with fresh cilantro leaves.   
      
     Recipe by The Taste Divine by Vanamali, 1993   
      
   MMMMM   
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