Ingredients
- 1 cup kidney- beans (soaked6-8hrs) and boiled
- 1 med onion finly chopped
- 2 tablespoons tomato puree
- 2 teaspoons ginger- garlic paste
- 1/2 teaspoon each red chilly pd, turmeric pd, corriander pd.salt to taste
- 2 tablespoons oil
- 1/2 teaspoon cummin seeds
Make it step by step
- In a pan heat oil and add jeera
- Add chopped onions fry till slifhtly moist
- Add all dry masalas( corriander,turmeric, chillypd)
- Add ginger garlic paste and tomato puree, mix and stir fry
- Add boiled kidney beans, salt to taste, add 2 cups water
- Boil for at least 10 mnts,
- Serve hot with boiled rice
- If you like garnish with green corriander leaves( chopped) and ginger jullians.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Seema Rai, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.