Classic No-Onion Kidney Bean Curry

Serves: 4
Total Calories: 154


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
2 tablespoons vegetable oil
1 tablespoon melted ghee
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
2 large tomatoes, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup nonfat plain yogurt, whisked until smooth
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala + 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 sauce. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil Quickly, add the ginger and garlic and stir a few seconds. Add the tomatoes and cilantro (reserve some for garnish) and cook, stirring occasionally, until the juices evaporate, 8 to 10 minutes.

3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Add the coriander, fenugreek leaves, cumin, and garam masala, and stir about 1 minute. Transfer to the pot with the kidney beans and simmer, stirring occasionally, over low heat, another 15 to 20 minutes. Add up to 1 cup more water if you prefer a thinner 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: 154
Calories from Fat: 64

This Classic No-Onion Kidney Bean Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
Canister Chickpeas (or Dried Yellow Peas)
Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
Garlicky Yellow Mung Beans with Zucchini Wheels
Green Lentils with Sautéed Onion
Gujarati Green Mung Beans with Green Masala Paste
Hazram's Soupy Pigeon Peas
Kashmiri Fennel-Flavored Black Urad Beans with Yogurt
Kashmiri Small Red Beans
Madras-Style Pigeon Peas with Vegetables
Mustard-Roasted Adzuki Beans
Parsi Mixed Lentils, Beans, and Vegatables
Pickle-Flavored Chickpeas
Punjabi Black Urad Beans
Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
Punjabi-Style Split Pigeon Peas
Rajasthani Mixed 5 Beans and Lentils
Red Lentils with Bengali 5-Spices
Roasted Green Lentils with Tomatoes
Roasted Yellow Mung Beans and Potatoes
Sindhi Dry-Cooked Yellow Mung Beans
Small White Beans with Indian Spices
Smoked Black Urad Beans
Soupy Split Pigeon Peas with Jaggery
Spicy Adzuki Beans
Spicy Chickpeas with Pomegranate Seeds
Spicy Dried Yellow Peas
Spicy Dry-Cooked Split Green Mung Beans
Spicy Mixed 5 Beans and Lentils
Spicy Soybeans in Yogurt Sauce
Spicy Split Black Urad Beans with Split Chickpeas
Spit Pigeon Peas with Coconut and Vegetables
Split Urad Beans and Yellow Split Chickpeas with Spinach
Stir-Fried Black Urad Beans
White Urad Beans with Fresh Lemon Juice
White Urad Beans with Roasted Fenugreek Leaves
Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
Yellow Split Chikpeas with Opo Squash

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