Indian Style Kidney Bean Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 173.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 448.9 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 9.3 g
- Protein: 7.2 g
View full nutritional breakdown of Indian Style Kidney Bean Curry calories by ingredient
Introduction
This is a dish which my boyfriend (from New Delhi) introduced me to. High in protein, low in fat and amazing flavor in traditional Indian Rentils. This is a dish which my boyfriend (from New Delhi) introduced me to. High in protein, low in fat and amazing flavor in traditional Indian Rentils.Number of Servings: 8
Ingredients
-
4 cups red kidney beans, washed (fresh)
5-6+ cups water
1 large onion, chopped
1 large tomato, chopped
3 Tbsp canola or vegetable oil
1 Tbsp tumeric
1 Tbsp garam masala
1 Tbsp Red chili powder
Tips
For best results use a pressure cooker. You can also increase or decrease the amount of spices according to your tastes. Also use enough water to cover the beans about twice. Can switch out the kidney beans for any other bean or lentil.
Directions
In a pressure cooker, add kidney beans and cover with water. Make sure there is about 2:1 water to beans in the cooker. Place on medium high heat and let it cook.
While the pressure cooker is heating up, chop onion and tomato into small pieces. Heat oil in a frying pan and add the vegetables. Cook until tender then add the spices. Continue to cook to remove the "rawness" of the spices for another 5-10 minutes. Remove from heat and set aside.
Once the pressure cooker sounds, remove from heat. At this point your beans should be cooked. Remove lid once all the steam is out and add the onion, tomato and spice mixture. Stir once or twice. Add additional spices if you wish.
Replace cover and cook once again until the cooker sounds off.
Allow the pressure cooker to cool and the place in fridge. Will last in fridge for up to two weeks.
I suggest letting it sit in the fridge for 1 day before using for best taste.
Serve on rice with a side salad and a piece of naan bread.
Serving Size: Makes approximately 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PIPERCHICKAB.
While the pressure cooker is heating up, chop onion and tomato into small pieces. Heat oil in a frying pan and add the vegetables. Cook until tender then add the spices. Continue to cook to remove the "rawness" of the spices for another 5-10 minutes. Remove from heat and set aside.
Once the pressure cooker sounds, remove from heat. At this point your beans should be cooked. Remove lid once all the steam is out and add the onion, tomato and spice mixture. Stir once or twice. Add additional spices if you wish.
Replace cover and cook once again until the cooker sounds off.
Allow the pressure cooker to cool and the place in fridge. Will last in fridge for up to two weeks.
I suggest letting it sit in the fridge for 1 day before using for best taste.
Serve on rice with a side salad and a piece of naan bread.
Serving Size: Makes approximately 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PIPERCHICKAB.