Saturday, December 2, 2006

Red Kidney Beans Curry

I do love cooking but some days don't feel like spending too much time thinking or prepping but really want something spicy and not really looking foward to the lovely sambhar, I have the perfect quick recipe for exactly that kind of day. I used Red Kidney Beans but any beans will work. If you forget to soak the beans the previous night no sweat. Boil water add it to the beans cover and let sit for an hour or so. The beans are good as the overnight soaked ones.



Ingredients
1. 1 Cup Soaked Red Beans Cooked (for 1 whistle in the Pressure cooker, or till soft)
2. 1 Big Red Onion
3. 1 Juicy tomato
4. 4 garlic cloves
5. 1 inch piece ginger
6. 4 green chillies
7. 1/2 tbsp masala powder (1 tsp chilly powder optional)
8. 1 tsp turmeric powder
9. 2 tsp tamarind juice, 2 tsp brown sugar (jaggery, white sugar) [optional]
10. seasoning, cumin, fennel seeds, 2 cloves
11. 2-3 tbsp corriander leave chopped


Method
1. Mince the onion in a food processor, followed by garlic,ginger and green chillies.
2. Mince and juice the tomato
3. In a pan heat oil, add the seasonings when they start to turn color, add the onions and cook till brown.
4. Add the ginger,garlic,green chillies mixture and cook till soft.
5. Add the turmeric and masala powders and mix well.
6. Add the tomato juice, enough water and when it starts to boil add the cooked beans and salt and mix.
7. Add the tamarind and sugar if doing so
8. Cover and cook till desired consistensy.
9. Add the chopped corrinader leaves, mix well and remove from heat.

There quick and easy, serve with rice also tastes great with chappathis.

11 comments:

  1. HI
    u wont believe, just yesterday i had red kidney beans curry for chapathi
    but u add jaggery which i didnt add, guess i will try ur recipe
    thanks for the recipe

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  2. hi ISG, it looks so delicious! I love red beans on rice... yum. Will try your recipe soon, thanks! :)

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  3. YUM!! Indo, looks very inviting,almost like vegetarian chili!I am going to say it again.YUM!!!!

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  4. priya S&S12/3/06, 1:15 PM

    Looks Delicious and what a simple recipe with Rajma !

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  5. Love Rajma Indo. But we never add tamarind or jaggery, that's different

    On another note, after switching to Beta, did you change your template ? The changes you had made to your template earlier, did u have to redo them ?

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  6. Sandeepa, yes tamarind gives that tangy tast and sugar brings it out beautifully.

    Yes I did change my template, the customizations that I had done before, had to redo. Few tips, before you switch your template creat a new blog and try to play around with it. Save the old HTML version of the template, easy to cut and paste from there.

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  7. Sandeepa if you need answers any specific questions give me a shout will try my best to help

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  8. thanks indo
    I am a bit busy so will try out the template thingy this week maybe
    Didn't even get time to post

    ReplyDelete
  9. That was a wonderful Recipe I wanted to try, but today was Poornima and I could not use Onion and since I had to use the soakedR ajma, I created a no onion no garlic dish.

    http://trythisrecipe.blogspot.com/2006/12/rajma-chutney-red-kidney-beans-chutney.html

    Will sure try your recipe this weekend. thanks for sharing.

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  10. Inji Kongu Naadu, is the area in TamilNadu comprising Coimbatore and sorrounding areas like Erode, Salem, Pollachi, Namakkal. The people of this region speak Tamil with an accent and is referred to as Kongu Tamil

    ReplyDelete

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