PBNM is proud to host presentations by and discussions with Dr. Soham Patel and Dr. Ashwani Garg regard several chronic diseases that plague many of us, but are particularly endemic in the Asian/Pacific communities. Dr. Patel specializes in Endocrinology, Diabetes & Metabolism and practices in the Tampa Bay area in Florida, and Dr. Garg is a family practitioner practicing in the NW suburbs of Chicago. They shared robust information about the healing power of whole food plant-based nutrition including both research results as well as clinical experiences with their patients.

Following their presentations and Q&A, we were treated by testimonials of their personal experiences from Sid & Nidhi Bansal and the dramatic health improvement Sid found after making the lifestyle changed to plant-based. It was helped in no small part by Nidhi's enthusiasm for experimenting with new foods and cooking styles.

Finally, Nidhi treated us all to a cooking demo where she prepared her Rajma Masala/Red Kidney Beans Stew. View full details at http://www.plantbasedindianliving.com...

Ingredients
1 large onion; finely chopped
2 medium Roma tomatoes; finely chopped
2 tbsp fresh ginger; grated
1 tbsp fresh garlic; grated
1 tsp Sea Salt (adjust according to taste)
1/2 tsp Garam Masala
1/2 tsp Red chili powder (adjust to taste)
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
1 tsp coriander powder
4 cups cooked/boiled red kidney beans
4 cups water (total)

Preparation
1. Place a large saucepan on medium heat.
2. Add cumin seeds. Stir them until they turn light brown in color.
3. Add chopped onions. Sauté onions till they turn light brown in color (add 3-4 tbsp of water while stirring if onions are sticking to the pan)
4. Add tomatoes, ginger(only 1 tbsp), garlic and salt to the onions. Stir them till tomatoes look soft and mushy.
5. Add Garam Masala, red chili powder, turmeric powder and coriander powder. Mix spices well tomatoes and onions.
6. Stir onions and tomato paste for 5-7 mins. (notice water is evaporating and paste will look much more thick)
7. Add boiled red kidney beans to the saucepan with 3 cups of water. Stir well for few mins.
8. Cover the saucepan with the lid and let rajma (red kidney beans) cook for 5 mins.
9. Optional: If Rajma looks thick in consistency, add one more cup of water. Stir and cover with the lid for 5-7 mins.
10. Check and stir after every 5-7 mins for around 35 mins. (red kidney beans will look dark in color and slightly thick in consistency)
11. Turn off the heat under the saucepan.
12. Sprinkle the remaining grated ginger on the kidney beans – don’t stir just cover with the lid for 5 mins.
13. Stir and serve it hot with rice, roti or naan.