Saturday, January 31, 2015

Kidney beans in creamy cardamon yogurt sauce

This fragrant creamy sauce is refreshing and full of iron. I enjoy cooking in the pressure cooker the red kidney beans. It really is a complete different experience that using can beans. However, if you are not as lucky as me to won a small pressure cooker, you can use can beans. My pitta friends may like to reduce the red pepper in this recipe and increase fresh coriander. Serve with basmati rice or quinoa.

Ingredients for 6 servings.
1 tbs  ghee or oil for your dosha.

1 cup plain yogurt.
1 tsp cardamon powder.
1/4 tsp ground turmeric.
1/2 tsp red pepper ( cayenne)
30 ounces  cooked and soft red kidney beans.
1 large tomato chopped.
1 cup water
1/4 cup chopped fresh cilantro.

heat the ghee, with yogurt, cardamon and turmeric. Stir fry for 8 minutes or until all the water in the yogurt has evaporated. Stir in remaining ingredients except cilantro, reduce heat, cover and let it simmer for another 8 to 10 minutes. Remove lid and simmer about 5 minutes longer or until sauce is slightly thicker. Serve and sprinkled with cilantro.

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