Ingredients
Equipment
Method
- Sort and rinse kidney beans
- Place the kidney beans in a large container and cover them with several inches of cool water; let them stand for 8 hours or overnight.
- Drain and rinse the beans.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle, or spice grinder
- Heat the oil and ghee together in a pressure cooker over medium heat.
- Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter
- stir the onion paste into the mixture and cook, stirring frequently, until golden brown
- Season with the ground turmeric, ground cumin, and ground coriander
- Continue cooking for a few more seconds before adding the tomato paste
- Thin with water, looking for a thin paste
- Add the drained kidney beans to the pressure cooker with enough water to cover. Then, add two more cups of water. Add the sugar and salt.
- Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes.
- Lower the heat to low and cook for an additional 10 to 15 minutes.
- Release the pressure and open the cooker.
- Stir the masala and ground red pepper into the bean mixture
- Garnish with Cilantro, and serve over rice, with naan
Nutrition
Notes
A basic bean curry can also be made with pinto beans.
Various additional vegetables can be included, such as potatoes and other root vegetables.