Red Kidney Beans - Indian     

Curry TypeVegetable
DifficultyUnknown (Anang)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 pkg kidney beans (soak overnight)
1 med red onion (diced)
12 oz can chopped tomatoes
2 tsp crushed garlic (bottle ok)
1 tsp crushed ginger (fresh)
1 tsp tumeric
2 tblsp vegetable oil
2 tsp cummin powder
2 tsp chilli powder
1 tsp mustard seeds
1 tsp cummin seeds
1 cup water
You can get the last 5 ingredients at any Indian grocery store
InstructionsBoil the beans in a pot for 30-45 minutes, adding a tsp of baking soda.
Drain the liquid retaining beans in a large bowl.

Wipe the pot dry, then heat oil in the same pot. When hot, add mustard seeds and cover. After they pop (1 minute or so), add the cummin seeds and onion, stir together and
cook on medium setting 10-15 minutes. Stir occasionally to prevent onions from sticking to the pot.

Add garlic and ginger, turn heat up to med-high and cook 1-2 minutes. turn heat up to high and add tumeric, cummin powder, chilli powder. Fry the spices for 3-4 minutes on high, adding a little water occasionally to provide moisture.

Add the tomatoes, salt and water, bring to a boil, then turn heat to low. Simmer tomato and spices 15-20 minutes, then add beans.

Cook on low for approx 2 hours stirring occasionally. Serve with basmati rice. Enjoy.

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