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PrintKIDNEY BEAN CURRY
This is a popular Punjabi-style dish using red kidney beans. You can replace the dried beans with other pulses of your choice.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Leave the kidney beans to soak overnight in a bowl of cold water.
- Drain the beans and put in a large pan with double the volume of water.
- Boil vigorously for 10 minutes. Skim off any scum.
- Cover and cook for 1 - 1 ½ hours or until the beans are soft. If you want to reduce the cooking time, cook the beans in a pressure cooker for 20 - 25 minutes.
- Meanwhile, heat the oil in a large, heavy frying pan and fry the cumin seeds for 2 minutes until they begin to splutter.
- Add the onion, chilli, garlic, and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder, and salt. Cook for 5 minutes.
- Add the tomatoes and simmer for 5 minutes.
- Drain the beans and stir them in with the fresh coriander reserving a little of the herb for the garnish.
- Cover and cook for 15 minutes, adding a little water if necessary.
- Serve garnished with the reserved fresh coriander.
INGREDIENTS
- 225 grams dried red kidney beans
- 30 mlIDHAYAM sesame oil
- ½ teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 fresh green chilli, finely chopped
- 2 garlic doves, crushed
- 1 inch piece fresh root ginger, grated
- 2 tablespoons curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- ½ teaspoon salt
- 400 grams chopped tomatoes
- 2 tablespoons chopped fresh coriander (cilantro)
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