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    Curried Kidney Beans


    Source of Recipe


    Sanjiv Singh

    List of Ingredients





    2 cups dried kidney beans or 40 oz. canned kidney beans
    1/2 teaspoon turmeric
    1/4 cup vegetable oil
    2 teaspoons grated fresh ginger
    1 teaspoon crushed garlic
    1 teaspoon salt
    1 cup chopped onion, pureed
    1/2 teaspoon garam masala
    1 15 ounce can tomato puree or 4 med. tomatoes -- peeled and chopped

    Recipe



    Canned Beans: If you start with canned beans, rinse the beans in cold water and set them aside in 4 cups of water. Dried Beans: If you start with the dried kidney beans, wash the beans thoroughly and drain. Soak for 2-3 hours if possible. If you are using a pressure cooker, add six cups of water to the beans and cook for 30 minutes. Reduce heat to simmer after the first whistle and cook until the second whistle.

    Remove from heat and let the pressure subside on its own, without removing the weight for 5 minutes. Remove weight, and open the pressure cooker. Set beans aside. Do not drain the liquid. If you are not using a pressure cooker, bring the beans to boil in 3 quarts of water. Boil for 10 minutes on high, then cover and simmer for 1 to 1.5 hours, until the beans are tender.

    Continue Here: Heat the oil in a skillet and put in the cumin seeds, garlic and ginger. Stir and fry until the garlic turns light brown. Add the onion and saute for 6-7 minutes over a medium flame until the onions get lightly brown. Add the tomatoes, turmeric and salt and saute for 2-3 minutes. Pour contents of the skillet into a pot. Add beans and water. Simmer for 10-12 minutes until the liquid thickens, stirring occasionally. Add garam masala and stir well. Serves 6.
 

 

 

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