My love affair with pulses continues and I realised the other day that I hadn’t blogged about one of my favourites, Kidney Beans! Dried Kidney Beans are quite attractive looking… glossy and reddish brown coloured. Soaking overnight not only makes them easier to cook and digest but, highlights the delicious buttery flavour that has to be tasted to be believed. Combining them with potatoes elevates them to an even happier place!
- Raw Red Kidney Beans, soaked overnight – 2 cups
- Water – 4 + 1 cups
- Potatoes, cubed and microwaved on high for 5 minutes – 2 medium
- Brown Onion, roughly chopped – 1 medium
- Fresh Ginger Root – 2″ piece
- Garlic Cloves, peeled – 2
- Green Chillies – 2
- Tomato Paste – 2 tablespoons
- Cumin Seeds – 2 teaspoons
- Turmeric Powder – 1 teaspoon
- Oil – 2 tablespoons
- Salt, to taste
- Soak the kidney beans for atleast 8 hours and rinse in fresh water thoroughly before pressure cooking with double the water and salt for 10 minutes on high. Set aside to cool.
- While the pressure cooker cools, in a blender, add the onion, garlic, ginger and chillies. Blend into a smooth paste.
- Heat oil in a large thick bottomed sauce pan and add the cumin seeds.
- When the cumin turns golden and aromatic, add the blended paste to the oil. Cook until the raw smell goes off.
- Add the turmeric powder and tomato paste. Mix well.
- Cook on a low flame until the oil starts to separate out (about 5 minutes) and add in the potatoes. Season with salt.
- Tip in the cooked and drained kidney beans into the spice mixture. Stir well.
- Add in 1/2 to 1 cup of water, for the gravy.
- Bring to a boil and cook for a further 5 minutes.
Serve hot with steamed rice, a lime wedge and some sweet red onion slices! I’m curious to know your favourite bean – vegetable combinations in the comments below 😄