Day 191 - Navy bean stew

Navy beans are part of that group of ingredients you never ever buy in true bulk,maybe a pound at a time from the bulk bin. And once you use it for one session , the remaining sits in the pantry, staring at you from the plastic container it originally got packed in. repeatedly, for the next six months, until it finally occurs to you to finally dispatch it off in a dish.
These tiny beans are easier to cook, and don't require much presoaking. A session  in the pressure cooker softens it enough to be used in whatever you wish, dips, salads, soups or stews.

You need:
 1 cup uncooked Navy beans
3 tablespoons oil
1/2 teaspoon turmeric
1 stick cinnamon
1 teaspoon Cumin seeds
1 teaspoon coriander seeds
1 cup onions diced
2 tomatoes, diced
1 teaspoon garam masala
1 teaspoon dried mango powder or juice of 1 lemon
Salt to taste
Chopped Cilantro for garnish

Ad adequate water to the navy beans and  pressure cook them along with the turmeric and cinnamon.
heat oil in a pan and add the cumin & coriander seeds. once the seeds turn brown, add the onions and saute till translucent. Now toss in the tomatoes, Mango powder, garam masala and salt. Once the tomato softens, add the cooked navy beans. Add 1/2 cup of water, cover and cook until the flavors combine. Garnish with Chopped cilantro and serve warm with Rice or Roti.