Cooking with B.J

Back to Pakistani Cookery

Shared By Bint Arshad


- 1 cup red kidney beans
- 3 cloves

- 2 black cardamoms
- 1 inch piece cinnamon stick
- 11\2 tsp. salt
- 1 tsp. red chili powder
- pinch of turmeric ( Heldi)
- 1 tbsp. garlic, coarsely chopped

-1 tbsp. finely chopped garlic
- 1 tsp. zeera
- 1\4 cup oil or ghee
- 3-4 tbsp. tamarind juice (optional)

1. Wash the beans, put in a large pan, and cover with 4 inches of water.
2. Add salt, garam masala and garlic. Boil rapidly for 10 minutes then boil for a further 3-4 hours or until very tender. (Alternatively the process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions.)
3. Add chili powder, haldi and tamarind juice, if using. Mix well and mash some of the beans with the back of a wooden spoon against the side of the pan.
For tarka, heat oil or ghee in a frying pan, add the finely chopped garlic and fry till brown, add cumin seeds. They should pop and splutter at once.

Transfer beans to a serving dish and pour and pour tarka over it. Stir a little with a spoon. Garnish with coriander leaves and serve.
Serve with Roti or Nan