Red kidney beans are one of the gorgeous beans among the Beans and Lentils food group. They are very nutritious too.
Whenever I prepare this dish, I make it a point to savor them along with Palak Pooris, the combo I love to have for a meal or a filling breakfast. You can even have this red bean curry along with rice and a side dish, or prepare Rajmah Pulao for a one-dish meal.
- Canola Oil – 2 tbsp
- Yellow Onion – 1, large, finely sliced
- Dried Red Kidney Beans – 1 cup (or) Canned Red KidneyBeans – 1 can (173 gms, Red Kidney beans in Water), drained
- Tomatoes – 2, finely chopped
- Thick Coconut Milk – 4 tbsp
- Garam Masala – 1 1/2 tsp
- Red Chilli powder – 2 tsp
- Salt – 1 1/2 tsp
- Dried Crushed Curry Leaves – 2 tbsp (or) Fresh Curry leaves – 8-10
- Wash and soak the Red kidney beans in surplus water overnight. The next day, drain them and in a saucepan, bring two litres of water on boil and add the soaked and drained beans and cook them along with half tsp salt till they are just soft. Do not make them mushy. Drain and keep aside
- Pour oil into a saucepan at medium heat and as soon as it warms ups, throw in the sliced onion. Stir fry them till they are golden. Add the drained Red kidney beans, chopped tomatoes, coconut milk, red chilli powder and salt. Stir gently to mix well and cover the lid. Simmer for about 10 minutes stirring it two times in between.
- Open the lid and mash the mixture a little bit with the back of a wooden sppon. Throw in the crushed dried curry leaves and the garam masala. Gently give it a stir and cook for 4-5 minutes more. Serve warm.