Serving the Guest: A Sufi Cookbook
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I am at the head of the table
Of His favor and loyalty every night.
I am the guest of the Sultan every night.
I am the guest of the One
Whose kingdom would be eternal.
Mash Shabat
Creamy Indian Black Beans
Soaking: Overnight
Total second-day time: 1-¾hours
2 cups black beans
6 cups water
3 tbsp. garlic
2 tbsp. ginger
1-½ tsp. salt
6 tbsp. ghee or butter (for onions)
1-½ tsp. coarsely ground coriander seeds
1 tsp. cumin seeds
2 tsp. chili flakes
2 cups coarsely chopped onion
2 tbsp. ghee or butter (for mixing into beans)

Cover the beans with water, soak overnight, and drain. Put them into a large saucepan over medium heat, then add water, garlic, and ginger. Bring to a boil, reduce the heat and simmer for an hour. Add the salt and simmer for another half hour, or until the beans are soft.

In a heavy frying pan over medium heat, melt the butter, then add the coriander, cumin seeds and chili flakes. Fry for a minute, then add the onions and fry until golden.

When the beans are cooked, drain them and reserve the water. Add the ghee or butter to the beans and mash with a fork until creamy, adding water to achieve the consistency you desire. Mix the fried spiced onions into the beans, add more salt if needed, and serve hot.