Serves: 4
Total Calories: 649

1 1/4 cups dried kidney beans, sorted and washed in 3 to 4 changes of water
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (2-inch), broken lengthwise
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
1/2 cup (1 recipe) Basic Curry Paste with Onion
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala + more for garnish
1/4 cup finely chopped fresh cilantro, including soft stems + more for garnish

1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.

2. Meanwhile, prepare the onion paste and then mix in the coriander, fenugreek leaves, cumin, and garam masala and stir, about 2 minutes. Transfer to the cooked kidney beans, add the cilantro, and simmer over low heat, stirring occasionally, 15 to 20 minutes. Add up to 1 1/2 cups more water as it cooks of you prefer a thinner, saucier dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 649
Calories from Fat: 484

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Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
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Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
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Chickpeas in Traditional Curry Sauce
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Chickpeas with Spinach and Potato Wedges
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Classic Kidney Bean Curry with Onions
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Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
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