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Here are the ingridients that are needed to produce a perfect Kidney bean curry and rice:
- Get 1 cup of kidney beans (overnight soaked and boiled in pressure cooker).
- Provide 1 of onion chopped.
- Get 2 of tomatoes pureed.
- Get 2-3 of garlic cloves.
- You need 1 piece of ginger.
- Get of salt and turmeric – as per taste.
- You need of garam masala – optional.
- Use of Oil – 1/4th ladle.
- Get 1/2 teaspoon of Cumin seeds -.
Ready with the ingridients? Here are the sequences on preparing Kidney bean curry and rice:
- I'd definitely recommend the overnight soaked and then boiled kidney beans over the canned ones. Do not drain the beans after boiling. The water is used to make the curry. I have tried cooking the canned kidney beans in curry form but it doesn't work as they are still really hard. The boiled ones honestly just dissolve in your mouth..
- Heat oil in a pan. Now add cumin seeds. Make a paste of ginger and garlic in mortar and pestle, and add it in the pan when the cumin seeds start popping. Now immediately add onions to it. Give it a good stir, let it cook till the onions turn a bit golden brown. Now add salt and turmeric. Then add the tomato puree to it..
- Keep stirring it on low flame, till the paste is really thick. Now add the boiled kidney beans to it. Cover the pan, and let it cook for 5-10 minutes on low flame..
- Serve with boiled rice..
Originally a staple of the village kitchen, this is a simple, nutritious meal that is naturally gluten free, vegan and suited to people with allergies. Kidney bean – You can use canned kidney bean. I used dried kidney beans that were cooked in a slow cooker overnight without any soaking time required. What do you serve with this Kidney Beans Curry? Traditionally this dish is always served with steamed white rice as you can see in the pictures.
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