2 cups dried kidney beans (soaked overnight; save the water)
1 tablespoon vegetable oil
2 teaspoons coriander
1 teaspoon cumin seed
1/2 teaspoon turmeric
Red chili powder (to taste)
1/4 teaspoon Garam Masala
1/4 teaspoon mace (optional)
2 fresh tomatoes, chopped and pureed
2 teaspoons salt


  1. Cook beans in the soaking water on medium-high in large covered pot until very soft (about an hour). In another skillet, heat the oil, add spices and pureed tomatoes, and cook (stirring occasionally) until thick.
  2. Add spice-tomato-mixture to bean pot with 2 teaspoons salt and cook, covered, until everything is quite mushy.
  3. Serve with rice.

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