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Ingredients
ScaleNo serving count in the source — scale by factor
- red kidney beans250 g
- baking soda1 pinch
- onion, chopped75 g
- oil
- tomato, chopped100 g
- chiles, finely chopped3–4
- salt, to taste
- red chile powder1–2 tbsp
- garam masala2–3 tbsp
- pepper1–2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak kidney beans in water overnight. Drain.
Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water.
Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil.
Add the beans and reserved cooking water, and cook for 5–10 minutes.
Stir in salt and chili powder.
Remove from the heat, and mix in the garam masala and pepper.
Serve hot with roti or rice.
