I try to add beans in my cooking at least twice a week because of its health benefits. This red bean curry is a variation from the usual one. I made this curry for weekend lunch to go with sambar and rice. It can also be made as a side dish for rotis. I prefer to make it during weekends since it is slow cooked. When I tried to pressure cook red beans, the beans were not that soft though they were cooked for a long time. Slow cooking red beans adds a great flavor to the curry with the onions and tomatoes dissolving into the curry giving a great sauce. I sort of made a dry curry for rice today but it can also be made into a gravy. I did not add any masala powders for this, just a few crushed fennel seeds for taste.

Red beans, 1 cup, soaked overnight for at least 12 hours.
Red onions, medium sized, 2.
Tomato 1.
Chili powder, 2 teaspoons.
Coriander powder, 2 teaspoon.
Ginger-garlic paste.
Fennel seeds, 1 teaspoon.
Curry leaves for seasoning.
Salt as per taste.

Chop the onions and tomato into small pieces. Crush the fennel seeds coarsely with a mortar and pestle. Take a deep-bottomed pan and heat some oil in it. When the oil is hot enough, add the chopped onions and tomatoes and sauté for a few minutes. Then add the ginger-garlic paste, a few curry leaves and sauté for another minute. Now add the chili powder, coriander powder, crushed fennel seeds, salt and fry everything for 2 minutes until the raw smell from the spices go. Then add the soaked red beans with 2-1/2 cups of water and mix everything well. Cook closed under medium flame for 1 hour until the beans are tender. Switch off the stove when the desired consistency is attained, either gravy or dry curry. Garnish with cilantro and serve hot with rice or rotis.

1 comment:

roopa said...

Nice.. I am trying it today for rotis..