If you are looking for a quick and easy midweek meal that is nourishing and filling, this is just the recipe for spice lovers like myself. I adapted this recipe from
660 Curries
. This curry has a tart flavor despite the lack of tomatoes, lime juice and tamarind. Do cut down on the spicing if you can't handle the heat, and serve some yogurt on the side to cool the palate. This dish goes well with rice or any Indian flatbread.
Another reminder to
submit your favorite vegetarian Indian recipe for a chance to win a lovely cookbook. I will except entries until the end of the month.
 Kidney Beans with a Cardamom-Yogurt Gravy |
Recipe by Lisa Turner
Adapted from 660 Curries
Cuisine: Indian
Published on February 18, 2012
A simple, filling and nourishing red kidney bean curry with an earthy but tangy flavor
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Ingredients:
- 3/4 cup dried kidney beans
- 2 tablespoons ghee or oil
- 1 small onion, finely chopped
- 3 - 4 green chilies, seeded and finely chopped
- 6 green cardamom pods
- 1 cup plain yogurt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons rock salt or sea salt
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne
- 2 teaspoons fresh parsley or coriander, chopped for garnish
Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Transfer to a medium saucepan and cover with several inches of fresh cold water. Bring to a boil, then reduce the heat to low, cover and simmer for 1 - 1 1/2 hours or until the beans are tender. Drain and set aside. Wipe the saucepan clean and heat the ghee or oil on medium heat. When hot, toss in the onions, hot peppers and cardamom pods and stir and fry until the onion is softened, about 5 - 7 minutes. Now whisk in the yogurt and cook uncovered, stirring occasionally, until most of the liquid evaporates. This should take about 15 minutes. Take care not to burn the yogurt. Now stir in the turmeric, cumin and add 2 cups of water, the cooked kidney beans, garam masala and cayenne. Bring this mixture to a boil, lower the heat to medium and simmer, uncovered, stirring occasionally until the sauce is thickened to your desired consistency. Garnish with parsley or cilantro and serve hot.
Makes 4 servings |
Other Kidney Bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili Kidney Bean and Quinoa Salad Nigerian Baked Beans Kidney Beans in a Slowly Simmered Tomato Sauce On the top of the reading stack:
1,000 Indian Recipes by Neelam Batra
Audio Accompaniment: Vic Chesnutt
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