Padmaja Medidi

(TDY18023)

“Authentic Indian Cuisine, part 1”

2 cups dried red kidney beans
1 can coconut milk
2-3 Tbsp olive oil
1 tsp cumin seeds
3-4 bay leaves
2 medium onions, finely chopped
1-3 tsp ginger garlic paste (equal amounts of ginger and garlic blended together in a blender)
3 medium tomatoes, pureed
1-2 tsp Madras curry powder
¼ tsp turmeric power
2-3 Tbsp cilantro
Salt to taste

Step 1
Soak the red kidney beans overnight. It should swell to about 4 cups of red kidney beans.
Step 2
Add enough water to submerge the beans. Boil with salt (to taste) until the beans become soft. Drain the beans and keep the drained liquid.
Step 3
Heat the oil in a pan and when the oil gets hot, add the cumin seeds and bay leaves. Stir for one minute.
Step 4
Add the chopped onions and cook them until they are light brown, then add the ginger garlic paste and sauté for 1 minute.
Step 5
Add the pureed tomatoes and sauté the mixture for 4-5 minutes.
Step 6
Add the Madras curry powder and turmeric.
Step 7
Add the cooked red kidney beans and drained liquid from Step 1.
Step 8
Add the coconut milk and mix well. Add salt to taste. Mix well. Add the cilantro.
Step 9
Cook for another 5-10 minutes on a slow fire. It will have a soupy consistency.