Recipe for Red Kidney Bean Curry
2 cups Heera Red Kidney Beans, soaked overnight, 4 cups water, 2 medium sized onions, finely chopped, 2 big tomatoes, finely chopped, 1 tbsp finely chopped ginger, 1 tbsp finely chopped garlic, 2 fresh green chillies, finely chopped, 1/2 tsp asafoetida (hing), 1/2 tsp turmeric powder, 1 tsp cumin seeds, 1tsp red chilli powder, 1 tsp garam masala powder, 1 tsp cumin powder, 2 tbsp coriander powder, 2 bay leaves, 3 tbsp oil, salt to taste, finely chopped coriander leaves for garnishing.
1. Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
2. Heat the oil in a pan on medium level and crackle the cumin seeds. Add the bay leaves, asafoetida (hing), chopped ginger and garlic and green chilli. Fry briefly. Add the chopped onions and fry till they are golden brown. Add the chilli powder, cumin powder, coriander powder and turmeric powder. Add the chopped tomatoes. Fru till the oil separates.
3. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
4. Add the garam masala powder. Cover and cook on medium level for about 5 minutes. Garnish with finely chopped corianderleaves. Serve with steamed rice, nan bread or chapati.
Red Kidney Beans
Net Weight: 2kg