(enough for 4 persons ; soaking time: 8 hours; cooking time: 30 – 40 minutes)
- 1 cup kidney or pinto beans soaked for 8 hours or overnight
- 1 tablespoons (20 ml) olive oil or Ghee or any other oil added for boiling the beans
- 4 cups of water
- 2 tablespoons (40 ml) olive oil or Ghee or any other oil
- 1/2 teaspoon (2 ml) yellow asafoetida powder
- 2 teaspoons (10 ml) green chili, chopped
- 2 teaspoons (10 ml) cumin seeds
- 2 tablespoons (20 ml) ground coriander seeds
- 1/4 teaspoon (2 ml) ajwain
- 1/2 teaspoon (2 ml) garam masala
- 1 teaspoon (5 ml) turmeric
- 2 tablespoon (40 ml) grated fresh ginger
- 2 tablespoons (40 ml) tomato paste or 2 Cut Tomatoes or half of both
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) lemon juice
- 1 tablespoon (20 ml) chopped fresh cilantro for garnish
- Wash the kidney beans in running water.
- Soak the kidney beans in 4 cups of water for alteast 8 hours or overnight at room temperature.
- Boil the beans with 1 tablespoon of oil until soft.
- Mash or press some of the beans with a laddle.
- Heat the oil in a small saucepan and saute the cumin seeds. Then add ginger, green chilli, ajwain, coriander powder and asafoetida.
- Add the tomatoes and/or tomato paste, turmeric, garam masala and salt. Stirring often, cook on moderate heat for about 10 minutes.
- Add the boiled and mashed beans. Add more water if you need it more liquidy. Simmer everything for another 10 minutes on moderate heat.
- In the end add lemon juice and fresh cilantro and serve hot with plain rice.