Waari Muth

1. 1

   Wash the beans thoroughly, then place them in the slow cooker insert with the water.

2. 2

   Using a mortar and pestle or an electric coffee mill, coarsely grind the fennel seeds, then add to the beans.

3. 3

   Stir in the turmeric, ginger, and garam masala.

4. 4

   Cover and cook on high for about 8 hours, or until the beans are tender.

5. 5

   Add the pepper flakes and salt to taste, then spoon individual portions into a bowl and top with a sprinkle of cilantro.

6. 6

   I think Id go for the fire and ice principle on this one: a crisp, chilled, medium-bodied aromatic white wine, such as a Gewurztraminer or an Albarino.

No additional tips available.