Kidney Beans in Creamy Cardamon Yogurt Sauce

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

Ingredients for 4-6 servings:
1 tbsp  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 (2 cans) cooked and soft red kidney beans
1 large tomato, chopped
1 cup water
salt, to taste
1/4 cup chopped fresh cilantro

Procedure
Heat the ghee and add yogurt, cardamon and turmeric. Stir fry for 8 minutes or until all the water in the yogurt has evaporated. Stir in the remaining ingredients, except the cilantro. Lower the heat, cover and let simmer for another 8-10 minutes. Remove the lid and let simmer about 5 more minutes, or until the sauce is slightly thicker. Serve and sprinkle with cilantro. Serve with the cilantro and coconut chutney.