Indian Kidney Beans
From The Indian Epicure, Meera Taneja, Mills and Boon Limited.
Ingredients
- 8 oz kidney beans (dry)
- 2 1/2 pints water
- 1 teaspoon salt.
- 2 1/2 oz. ghee or oil
- 1 tablespoon yogurt
- 8 oz. tomatoes, fresh or canned
- 2 medium onions, finely chopped
- Small piece of ginger, chopped
- 2 cloves garlic, crushed
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon nigella seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
Directions
Soak beans overnight in plenty of water. Place them in a
saucepan with water and salt and bring to a boil. Continue boiling gently
until they are tender.
Sauce:
Heat ghee or oil in another saucepan. Add cumin, mustard, and
nigella seeds. When they start to pop, add onion, ginger, green
chili, and garlic. Brown onion mixture gently until a rich golden
brown. To this then add the spices. Stir fry for 1 minute. Add the
yogurt and tomatoes (also use juice if using canned). Stir 4-5
minutes. When moisture has nearly dried up, add 3-4 tablespoons
water from cooked beans. Pour sauce into beans. Make sure there is
enough water to give rajma a rich sauce. Gently simmer
1/2 hour more.
Jim Plank
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