Ingredients
1 cup dried kidney beans or 2 cups canned kidney beans washed
2 large ripe tomatoes finely chopped
1/2 cup tomato puree
1 onion finely chopped
3 cloves garlic chopped
2 inch ginger piece chopped
10 sprigs cilantro chopped
Water
Spices:
1/2 tsp. cumin powder
1/2 tsp. turmeric powder
1/2 tsp. dried cilantro powder
salt & pepper
2 tbsp. cooking oil
(If using dried kidney beans soak overnight in water)
Preparation
Heat oil in a deep saucepan for 1 min. Add onion and garlic. Cook for 2 min. on medium heat Add ginger and tomato and cook for 10 min. on low heat (add a tablespoon of water if it becomes too dry) Add tomato puree and all spices and continue cooking on low for another 5 min. Add kidney beans and cook for 2 min. till all the beans are covered with the tomato mixture Add 1/2 cup water and cook covered on low heat for 10 min. Mix occasionally Add another 1/2 cup water and cook covered on low heat for 10 min. Mix well Garnish with chopped cilantro and serve hot with rice
