This aromatic curried kidney bean dish hails from the Punjab region of India, where it is a mainstay of home cooking. It is typically served with either basmati rice or Indian naan.
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients
Makes 8 servings
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2 1/2 Cups Light Red Kidney Beans
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1 Onion, diced
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Medium Tomatoes, chopped
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2 Tablespoons Ginger, peeled and chopped
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1 Tablespoon Whole Coriander Seed
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1 Tablespoon Marash Chile Flake
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1 Tablespoon Chili Powder
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1/2 Cup Green Bell Pepper, diced
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1 Teaspoon Organic Cumin Seed
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1/4 Teaspoon Ground Turmeric
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1 Teaspoon Ground Black Peppercorns Dustless
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1/8 Teaspoon Organic Ground Cinnamon
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2 Tablespoons Ghee Or Unsalted Butter
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1 Teaspoon Amchur Powder
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3 Cups Vegetable Broth
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2 Teaspoons Kosher Sea Salt Flakes
Directions
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Rinse and soak Light Red Kidney Beans in plenty of cold water overnight.
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Discard soaking liquid, rinse, then boil beans in large pot of fresh water until tender, about 1 to 1-1/2 hours.
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Drain and set aside. Remove 1/2 cup beans and crush into paste.
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Grind onion, tomatoes, ginger, coriander, chile flakes, chili powder, bell pepper, cumin, turmeric, black pepper and cinnamon in food processor until thick paste forms.
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Add ghee to large sauté pan over medium-high heat, add spice paste and cook until brown and aromatic, about 10 minutes.
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Add beans, Amchur Powder and vegetable broth to pan, bring to a boil and cook until sauce has thickened, about 15 minutes.
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Serve over steamed rice.