Red Kidney Bean Curry
This recipe is courtesy of CIA alum Chef Hari Nayak. Chef Nayak is an Indian cooking pioneer, restaurateur and chef. He is also the author of several books, including "Modern Indian Cooking
" and the upcoming "My Indian Kitchen."
- 2 cups (350g), dried red kidney beans, soaked overnight and drained
- 10 cups (2.5 liters) water
- salt to taste
- ½ cup (125 ml) oil
- 1 tablespoon cumin seeds
- 1 large onion, minced
- 4 tablespoons ginger/garlic paste
- 3 fresh green chilies, minced
- 3 large tomatoes, minced
- 3 teaspoons ground coriander
- 2 teaspoons Asian chili powder or cayenne pepper
- 2 teaspoon home-style garam masala
- 4 tablespoons chopped fresh coriander leaves (cilantro)
- 2 tablespoons butter
- In a large saucepan over high heat, combine the beans, water and salt. Bring to a boil. Cover and simmer until the peas are tender, about 45 to 50 minutes. Drain and save the cooking liquid.
- Heat the oil in a heavy-bottomed skillet or saucepan. Add the cumin seeds; let it sizzle for 10 seconds. Add the onions and stir over medium heat until soft and starting to brown, about 5 minutes. Add the ginger garlic paste and fry for 1 to 2 minutes. Add the green chilies, tomatoes, ground coriander, chili powder and a cup of reserved liquid. Cover and cook over low heat for about 5 minutes.
Serving Size: 4
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Preparation Time: 30 minutes