Ingredients
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1 -3 tablespoon oil
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1/2 teaspoon cumin seed
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1 teaspoon chopped fresh ginger
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1 chopped red bird's eye chili
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1 (14 ounce) can diced tomatoes, no salt added
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1/2 teaspoon chili powder
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1/2 teaspoon coriander powder
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1 teaspoon salt
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1 teaspoon garam masala
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1 teaspoon hing
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1 cup water
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1/4 cup chopped fresh cilantro
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chopped cilantro leaf (to garnish)
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1 (14 ounce) can cooked red kidney beans
Instructions
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!