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posted: 2/18/2014 5:01 AM

Rajma -- Curried Red Kidney Beans

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  • Sushma Bhanot simmers red kidney beans for up to eight hours before adding them to her chili powder- and ginger-infused curry sauce.

       Sushma Bhanot simmers red kidney beans for up to eight hours before adding them to her chili powder- and ginger-infused curry sauce.
    George LeClaire | Staff Photographer

 

1½ cups dry red kidney beans

3 cups water

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3 tablespoons canola oil

2 medium onions, finely chopped

1 teaspoon garlic ginger paste

½ cup tomato puree

Salt and red chili powder to taste

½ teaspoon cumin seeds, crushed

½ teaspoon coriander seeds, crushed

½ teaspoon turmeric

½ teaspoon dried mint

1 tablespoon fresh cilantro

Cook dry kidney beans in 3 cups of water for 6-8 hours in a slow cooker until tender. Set aside.

Heat oil in medium pot. Add onions and saute until lightly brown. Add ginger-garlic paste, stir for 1 to 2 minutes. Stir in tomato puree, salt, turmeric, chili powder and crushed cumin and coriander seeds and cook 2 to 3 minutes until spices are properly mixed. At this point, the curry (sauce) is ready.

Add the beans, including the water, to the curry. Cook another 8-10 minutes on medium heat until all ingredients are evenly mixed. Add mint and mix well. Garnish with coriander leaves (cilantro). Serve with basmati rice or naan (Indian bread).

Serves four.

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