Kidney beans curry

Kidney beans are available in red and white colours. However, the red variety is widely used as it is sturdy and it easily absorbs the flavours of the spices used in its preparation.
They are rich in dietary fibre and complex carbohydrates. A cup of cooked red kidney beans will give you approximately 225 calories. When eaten with steamed rice, it makes a wholesome meal.

Ingredients:
Red kidney beans -200gms
Garlic -few pods
Coriander seeds -2tsps
Cardamom -3 to 4
Cloves -2
Red chillies -4
Black pepper corns -1tsp
Onion -3
Tomatoes -3
Sugar -1tsp
Chopped coriander leaves -2tsps
Salt and oil – as required

Method:

Wash the kidney beans and soak in drinking water for 10 hours or overnight. Cook it along with the soaked water in a pressure cooker for 20 minutes. Keep it aside.
Lightly toast the spices (Coriander seeds, cardamom, cloves, red chillies, black pepper corns) in little oil. Keep it aside.
Chop the onion and garlic. Fry them till it changes colour. Then add the tomatoes. Cook till the tomatoes turn mushy. Cool and grind it along with the toasted spices.
Add the ground paste salt and sugar to the cooked kidney beans. Simmer for few seconds till is blended. Garnish with coriander leaves.

Note: This goes very well with steamed long rice that is laced with clarified butter.