Ingredients
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2 1/2 cups uncooked kidney beans
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1 medium onion, peeled,quartered and
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1/2 inch ginger, peeled,chopped
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1 tablespoon coriander seed
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1/2 teaspoon cumin seed
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1/4 inch turmeric or 1/8 teaspoon turmeric powder
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10 black peppercorns or 10 black pepper, to taste
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2 tablespoons ghee or 2 tablespoons clarified butter
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1 teaspoon dried mango powder
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2 teaspoons salt
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3 cups water
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2 medium onions, peeled,finely chopped
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2 cinnamon sticks or 1/8 teaspoon ground cinnamon
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1 green chili pepper
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4 red chili peppers
Instructions
- Wash the kidney beans well and soak in water overnight.
- Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
- Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
- Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
- Heat ghee in a large saucepan over medium-high heat.
- Add the chopped onions and saute until golden brown.
- Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
- Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
- Pour 3 cups of water and add the crushed beans.
- Mix well and bring to a boil, twice.
- Serve hot over steamed rice, chappatis, or whole-wheat tortillas.