Indian Bean Tacos

SERVES: 4 | PREP TIME: 20 MIN | COOK TIME: 35 MIN

WHAT YOU NEED:

Indian Beans:

• 4 Cloves Garlic, minced
• 1/2 Brown Onion, half slices
• 1 Large Yukon Gold Potato, diced
• 1/2 tsp. Fenugreek
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1/2 Serrano Pepper, sliced (optional)
• 1 tsp. Indian Black Salt
• 2 c. Green Beans, chopped into 1” pieces
• Extra Virgin Olive Oil

Tomato Chutney:

• Extra Virgin Olive Oil
• 1/2 tsp. Cumin Seeds
• 1/2 tsp. Mustard Seeds
• 1 tsp Celtic Sea Salt®
• 2 Garlic cloves, minced
• 1/2 Serrano Pepper, sliced
• 1/2 Brown Onion, finely diced
• 1 Roma Tomatoes, diced
• 1/2 c. Cilantro, finely chopped

Roti:

• 3 c. Flour, reserve 1/2 c. for dusting
• 3/4 c. Hot Water, use as needed
• 1 tbsp. Coconut Oil
• 1 pinch Celtic Sea Salt®

WHAT TO DO:
On med heat, in pan add olive oil, seeds and onion. Once seeds awaken and pop, add garlic, pepper and potatoes, stirring often.

In separate small pan on med-high heat, start the tomato chutney by adding olive oil, seeds, then garlic, pepper and onions, stirring often. Once onions begin to become golden brown, add tomatoes, Celtic Sea Salt® and turn on low, stirring occasionally. After 15-20 minutes or once tomatoes have cooked into a sauce, add cilantro and take off heat.

For the roti, sift flour and pinch of salt in mixing bowl, gradually add hot water and incorporate using spoon. Once small clouds of flour form, use hands to incorporate coconut oil and form into one ball. Knead with knuckles and palm of hand, folding over each time till dough becomes elastic, smooth to touch.

Lightly flour clean surface. Take ball of dough and roll out til it’s the diameter of 2” or so. Using side of hand as knife, saw and roll of round balls. Take each ball and seal edge, then press each sealed side into flour till all balls are floured. Roll out floured balls, turning over 90° till evenly flat, round discs are formed.

When potatoes are almost soft add beans, cook till soft and turn off heat.

In heated cast iron pan (or roti pan) on med-high heat place one roti, turn when golden bubbles appear on one side, then wait for more golden bubbles to form on the other side and for roti to begin rising with steam like a balloon. Lightly brush with coconut oil, flip till edges of roti are cooked till golden brown. Place onto plate and repeat till all roti is cooked.

Place two roti, side-by-side, in center of serving plate. Spread one heaped tablespoon of chutney down center, then add two spoonfuls of sautéed beans on top. Enjoy immediately.