Kidney Bean Curry

This red kidney bean made its way to India from Central America, and this dish certainly, in some ways, is reminiscent of Chilli con Carne, minus the Carne, but the uniquely Indian blend is sure to impress anyone who thinks they've tasted it all.

Rajma

Prep Time: 30 minutes

Cooking Time: 1 1/2 hours

Serves: 3-4

Ingredients:

1 cup red kidney beans, soaked overnight

3 cups water

1 onion, chopped

1 tsp ginger, grated

1 clove garlic, minced

1 pinch asafoetida

pinch of turmeric

1 tsp cumin seeds

1 tsp red chilli powder

2 big tomatoes, finely chopped

1/4 tsp garam masala

1/2 tsp cumin powder

1 tbsp coriander

1 1/2 tbsp ghee or oil

salt to taste

Precook the beans:

Pressure cook or boil red kidney benas in water until they are soft. Remove half a cup of beans and crush coarsely.

Preparation:

In a food processor, grind onion, garlic, and ginger into a fine paste.

Cooking:

Heat ghee or oil in a pot, and then add the cumin seeds, frying them until they are browned slightly. Add red chilli powder, turmeric, coriander powder, cumin powder, and salt, and mix well.

Add the tomatoes, and cook until the ghee seperates.

Add whole kidney beans and a couple cups of water, return to a simmer and cook for three minutes.

Add crushed kidney beans and a cup of water. Add garam masala and cook until thickened.

Garnish with fresh cilantro. Serve with Jeera Rice.