Spicy Maharagwe

Ingredients:

• 1 cup dried pinto; soaked overnight and boiled
• 2 Potatoes, peeled and cut in small cubes
• 3 Cloves garlic; peeled and minced
• 2 inch ginger; peeled and grated
• 3 large tomatoes; peeled and chopped
• 1/2 tbsp cumin seeds
• 1 tbsp mustard seeds
• 2 - 3 chilies slit through the centre
• 1/2 tbsp turmeric powder
• 2 tbsp coriander and cumin powders
• 2 tbsp oil
• salt - to taste

Method:

1. Heat oil in a pan; add the chilies, cumin seeds and mustard seeds. Cover and let them pop.
2. Add tomatoes, garlic and ginger cook for 5 minutes. Add turmeric, coriander and cumin powders, cook for 2 minutes.
3. Add potatoes, cook for a few minutes, then add salt.
4. Add boiled pinto beans, with 2 cups of water.
5. Cover and cook, until the potatoes are done.