1. Pick through the beans and remove any debris. Thoroughly rinse the beans in cold water. Soak the beans overnight in a large bowl filled with water.

2. Drain off the water in which the beans soaked. Rinse. In a large pot over high heat, combine the beans with 3 times as much water as beans. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, about 45 minutes. Drain.

3. In a pot on medium-low heat, fry the cumin seeds in the oil. Add onions and fry until they begin to turn golden brown then reduce the heat. Add the coriander, turmeric, ground cumin, garam masala, red chile powder, salt, garlic and ginger. Mix and cook for 10 minutes stirring often.

4. Add one cup of water and the tomato paste. Mix and bring to a boil.  Add the cranberry beans, lemon juice and cilantro.  Mix well and cook over medium-low heat for 10 minutes. If the masala is too dry, add a little more water.


- Serve this dish with chapati or plain white rice with one of your favorite vegetables on the side.


1/2 pound dried cranberry beans

2 Tbs olive oil

½ Tbs cumin seeds

1 red onion, finely sliced

1 Tbs coriander, ground

½ tsp turmeric

1 tsp cumin, ground

1 tsp garam masala

1/2 tsp red chile powder

1 tsp salt

3 garlic cloves, minced

1/2 inch piece ginger, minced

3 Tbs tomato paste

1 Tbs lemon juice

1 green chile, sliced in half

2 Tbs cilantro, chopped

Cranberry bean Masala [Indian Vegetarian recipe]

Cranberry Bean Masala is a very interesting dish. When dried, these beans look just like their red cousins, the red kidney bean, except they are white with dark red spots when dried and turn dark pink when boiled. They get their name because the pods in which they grow are white with red spots. Their flavor is similar to their cousins except they are lighter and creamier when cooked and have a delicate, nutty flavor. Cranberry beans are highly nutritious, rich in fiber and packed with protein.