AuthorDebbie

1 cup dry kidney beans

4 cups water

1 tsp turmeric powder

2 bay leaves

1 cinnamon stick

1 " ginger root

4 cloves garlic

2 thai green chillis

2 red onions

3 tomatoes

2 tbsp ghee

1 tbsp salt

2 tsp cumin seeds

1 tbsp coriander powder

1 tbsp garam masala

¼ cup cilantro leaves

Soak the Beans:
- Rinse the dry kidney beans thoroughly under cold water
- Soak them in 3 cups of water overnight or for at least 4 hours

Cook the Beans:
- Drain the soaked beans and rinse them again
- In a large pot, add the beans and 4 cups of fresh water. Bring to a boil over medium-high heat
- Add the turmeric powder, bay leaves & cinnamon stick
- Reduce the heat to medium-low and simmer, partially covered, for about 1 hour, or until the beans are tender, check occasionally and add more water if necessary to keep the beans submerged
- Once the beans are cooked, remove from heat

Prepare the Masala:
- Heat oil or ghee in a large pan over medium heat
- Add cumin seeds, roast for 1-2 minutes until fragrant and dark in color
- Add the chopped onions and sauté until golden brown
- Add the finely chopped ginger, garlic and green chillies and sauté for another minute
- Add the pureed tomatoes and cook until the oil starts to separate from the masala (7-10m)
- Add ground coriander and garam masala, cook for a few more minutes, stirring frequently

Combine and Cook:
- Add the masala to the cooked kidney beans and mix well
- Add salt to taste and bring the mixture to a boil, reduce the heat and simmer for 10 or so minutes, stirring occasionally.

Finish and Serve:
- Garnish with fresh cilantro leaves
- Serve hot with steamed rice and salted cucumber yogurt on the side

Ingredients