Kidney beans are simmered in a spicy, tomato gravy for a filling, vegetarian dish.
Recipe for 2 servings:
Oil Salt to Taste 1/2 Medium Onion
1 in piece of Ginger, peeled 3-4 cloves Garlic
1-2 Green Chiles, like Thai Bird or Cayenne
3/4 cup Crushed Tomatoes
Cover beans in warm water and let soak overnight. Drain.
Place onions, garlic, ginger, and chiles into a food
processor and chop until a smooth paste.
Heat 1-2 Tbls oil in a warm saucepan over medium heat. Add Spice Pack 1. When the spices start to sizzle, add the onion paste and a 1/4 tsp salt. Cook until the onions are soft.
Next, pour 1 1/2 cup water and 3/4 cup crushed tomatoes. Let the mixture cook until it becomes a thicker gravy. Add Spice Pack 2 and salt to taste. Stir well. Finally, pour in the soaked kidney beans, making sure there is enough liquid to cover them.
Cover, lower heat, and let simmer for 45 - 50 minutes or until the beans are tender. Add Spice Pack 3 - Garam Masala and stir. Add water as needed.
Serve with a sprinkle of fresh cilantro and rice.